Possible nutritional implications of varietal influence on the 7S/11S seed globulin ratios in Amaranth

被引：7

作者：

Marcone, MF ^{[1
]}

机构：

[1] Univ Guelph, Ontario Agr Coll, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1999年 / 54卷 / 04期

关键词：

7S/11S ratios; Amaranth; amino acids; nutrition; varieties;

D O I：

10.1023/A:1008153925283

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

7S/11S seed globulin ratios were determined for seven currently available Amaranthus hybrid lines i.e., Amaranthus K266, K283, K343, K432, K433, K436 and MT-3. Of the seven Amaranthus lines investigated, four lines had 7S/11S globulin ratios ranging from 0.47 to 0.81, while three lines were found to contain exclusively the 11S globulin form. In general, 7S globulins contained lower levels of essential amino acids such as tryptophan, methionine, lysine, histidine, phenylalanine, valine and isoleucine than the 11S globulins.

引用

页码：375 / 380

页数：6

共 18 条

[1]

AKINGBALA JO, 1994, J PLANT FOODS HUM NU, V50, P171

[2] PROTEIN-FRACTIONS IN AMARANTH GRAIN AND THEIR CHEMICAL CHARACTERIZATION [J].

BRESSANI, R ;

GARCIAVELA, LA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (05) :1205-1209

[3] Glycemic index of grain amaranth, wheat and rice in NIDDM subjects [J].

Chaturvedi, A ;

Sarojini, G ;

Nirmala, G ;

Nirmalamma, N ;

Satyanarayana, D .

PLANT FOODS FOR HUMAN NUTRITION, 1997, 50 (02) :171-178

[4]

DELAROSA APB, 1992, J AGR FOOD CHEM, V40, P937, DOI 10.1021/jf00018a003

[5] LEGUMIN AND VICILIN, STORAGE PROTEINS OF LEGUME SEEDS [J].

DERBYSHIRE, E ;

WRIGHT, DJ ;

BOULTER, D .

PHYTOCHEMISTRY, 1976, 15 (01) :3-24

[6]

Dodok L, 1997, NAHRUNG, V41, P108, DOI 10.1002/food.19970410211

[7]

Hozova B, 1997, NAHRUNG, V41, P155, DOI 10.1002/food.19970410308

[8] VARIETAL INFLUENCE ON THE QUANTITY OF GLYCININ IN SOYBEANS [J].

HUGHES, SA ;

MURPHY, PA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) :376-379

[9]

KITAMURA K, 1995, JARQ-JPN AGR RES Q, V29, P1

[10] AMARANTH GLOBULIN AS A HEAT-STABLE EMULSIFYING AGENT [J].

KONISHI, Y ;

YOSHIMOTO, N .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1989, 53 (12) :3327-3328

← 1 2 →