AMINO-ACID AVAILABILITY AND AVAILABILITY-CORRECTED AMINO-ACID SCORE OF RED KIDNEY BEANS (PHASEOLUS-VULGARIS L)

Citation
W. Wu et al., AMINO-ACID AVAILABILITY AND AVAILABILITY-CORRECTED AMINO-ACID SCORE OF RED KIDNEY BEANS (PHASEOLUS-VULGARIS L), Journal of agricultural and food chemistry, 44(5), 1996, pp. 1296-1301
Citations number
38
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
ISSN journal
00218561
Volume
44
Issue
5
Year of publication
1996
Pages
1296 - 1301
Database
ISI
SICI code
0021-8561(1996)44:5<1296:AAAAAS>2.0.ZU;2-W
Abstract
Thermal effect on availability of individual amino acids (AIAA) of red kidney beans was evaluated. Sulfur amino acids (SAA), methionine and cystine (Met + Cys), are the limiting amino acids (AA) and have the lo west availability among the AAs in nine treatments. The availability o f SAA (ASAA) ranged from -18.6% in raw beans to 39.8-68.0% in thermall y processed beans. Autoclaving at 121 degrees C for 10-90 min graduall y reduced ASAA values. The mean availability for each AA (MAEAA) is th e average of the AIAA values for the same AA. MAEAA values ranged from 82.1% (arginine) to 50.4% (Met + Cys). The mean availability in each treatment (MAET) is the average of the AIAA values in the same treatme nt. The difference between MAET and true digestibility of protein (TDP ) was less than 7%. However, the differences between ASAA and TDP (16- 37%) and between ASAA and MAET (14-30%) were large. The ASAA-corrected amino acid score (AAS(ASAA)) for raw beans was negative (-29.4%) and ranged from 61.8 to 42.1% for thermally processed beans. From a compar ison among the protein quality indexes, AAS(ASAA) is the preferred met hod to evaluate protein quality of beans.