CHENOPODIUM-QUINOA - CHANGES IN AMINO-ACID-COMPOSITION IN SEED DURINGMATURITY

Authors
PRAKASH D PAL M
Citation
D. Prakash et M. Pal, CHENOPODIUM-QUINOA - CHANGES IN AMINO-ACID-COMPOSITION IN SEED DURINGMATURITY, International journal of food sciences and nutrition, 49(4), 1998, pp. 285-288
Citations number
11
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
International journal of food sciences and nutrition → ACNP
ISSN journal
09637486
Volume
49
Issue
4
Year of publication
1998
Pages
285 - 288
Database
ISI
SICI code
0963-7486(1998)49:4<285:C-CIAI>2.0.ZU;2-8
Abstract
Investigation of changes which occur during seed maturity of Chenopodi um quinoa showed that relative amounts of total (protein plus free) am ino acids, glutamic acid, glycine and arginine increase, whereas aspar tic acid, threonine, serine, proline, valine and lysine decrease. The protein amino acids showed only slight variations while free aspartic acid, threonine, serine, proline, leucine decrease considerably as com pared to valine, isoleucine and lysine which showed a smaller decrease . The major increase in free glutamic acid, glycine, alanine, tyrosine and histidine was observed from 4th day to maturity.