Dry heat popping of amaranth seed might damage some of its essential amino acids
Dry heat popping of amaranth seed might damage some of its essential amino acids
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苋菜种子的干热爆裂可能会损害其一些必需氨基酸
DOI：
10.1007/bf01092066
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发表时间：
1989
影响因子：
4
通讯作者：
K. Fujimoto
中科院分区：
文献类型：
--
作者：
L. R. Tovar;E. Brito;T. Takahashi;T. Miyazawa;J. Soriano;K. Fujimoto
苋菜是阿兹特克人的一种主要作物。在墨西哥，种子被爆裂，并与红糖一起食用。种子粗蛋白质含量为14±2%，赖氨酸和色氨酸含量分别为6.2g/16gN和1.6g/16gN。我们开发了一种基于沸腾床系统(FBS)的爆种方法，而传统的方法(TM)只是将种子手动弹入热板中。试验内容包括对籽粒苋蛋白进行热处理后消旋效果的评价、种子的氨基酸组成以及亮氨酸是否是籽粒苋蛋白中最具限制性的氨基酸的生物实验。雄性大鼠同时喂食爆裂的苋菜和烘烤的苋菜。对照为煮过的苋菜和酪蛋白。结果表明：(A)热处理的籽粒中Lys、Arg和Cys受到破坏；(B)经TM爆裂和焙烧的籽粒中Asp、Met、Glu、Ala和Phe的消旋顺序依次为：(C)两种方法爆裂的籽粒的蛋白质净保留率(NPR)和蛋白质净利用率(NPU)没有差异，但均低于半熟籽粒。煮过的籽粒苋籽与酪蛋白没有什么不同；(D)亮氨酸不是所测籽粒中最具限制性的氨基酸。继赖氨酸之后，硫磺氨基酸似乎是严重热处理的紫红色中下一个最受限制的。FBS似乎是一种很有前途的方法，可以在工业层面上爆出紫红色。
Amaranth was a major crop among the Aztecs. In Mexico the seed is popped and eaten with brown sugar. The crude protein content of the seed is 14±2% but its contents of lysine and tryptophan are 6.2 and 1.6 g/16 g N respectively. We developed a popping method based on a fluid bed system (FBS) whereas the traditional method (TM) is just to pop the seeds manually in a hot plate. Assays carried out were evaluation of racemization of the amaranth protein due to heat treatment, amino acid composition of the raw and heat treated seeds and a biological experiment testing whether leucine was the most limiting amino acid of amaranth protein. Male rats were fed both popped amaranths and roasted amaranth. Parboiled amaranth and casein were controls. The results were: (a) Lys, Arg and Cys were damaged in the heat treated seeds; (b) Asp, Met, Glu, Ala and Phe were racemized in that decreasing order in the seeds popped and roasted by the TM; (c) the estimated net protein retention (NPR) and estimated net protein utilization (NPU) of popped amaranths by either method were not different, but were lower than for the parboiled amaranth. The parboiled amaranth was not different from casein; (d) Leu was not the most limiting amino acid in any of the amaranth seeds tested. After Lys, sulfur amino acids appear to be the next most limiting in severely heat treated amaranth. The FBS seems to be a promising method for popping amaranth at industrial level.