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  • 1
    Online Resource
    Online Resource
    Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum )
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Abstract: Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea ( p   〈  .01). I n vivo and in vitro analysis of protein quality were well correlated ( R 2  = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.6
    DOI: 10.1002/fsn3.1597
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 2
    Online Resource
    Online Resource
    Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 2 ( 2020-03), p. 429-440
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 2 ( 2020-03), p. 429-440
    Abstract: Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.2
    DOI: 10.1002/cche.10258
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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  • 3
    Online Resource
    Online Resource
    In vitro protein digestibility of direct‐expanded chickpea–sorghum snacks
    Wiley ; 2021
    In:  Legume Science Vol. 3, No. 4 ( 2021-12)
    Details
    In: Legume Science, Wiley, Vol. 3, No. 4 ( 2021-12)
    Abstract: Blending cereals with pulses provides a balanced protein with higher biological value as their amino acid compositions are complementary. Extrusion not only can improve protein digestibility but also may reduce essential amino acid content. This study investigated the effects of extrusion parameters and blend ratio on in vitro protein digestibility (IVPD) and IVPD‐corrected amino acid score (IVPDCAAS) of direct‐expanded chickpea–sorghum snacks. Chickpea–sorghum blends (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) were extruded at 10 combinations of moisture content (16%, 18%, and 20%) and barrel temperature (120°C, 140°C, and 160°C), and at 169°C and 15% moisture, the conditions identified in a previous study as producing maximal expansion. Chickpea and sorghum flours were extruded at 140°C and 18% moisture for comparison purposes. The IVPD of raw 50:50, 60:40, and 70:30 chickpea–sorghum blends ranged from 76% to 78%; values for raw chickpea and sorghum flours were 79% and 74%, respectively. Extrusion increased IVPD ( P   〈  0.05) of all flours and blends. An increase in extrusion temperature increased the IVPD of extrudates ( P   〈  0.05), whereas an increase in moisture content had the opposite effect ( P   〈  0.05). The IVPDCAAS of raw 50:50, 60:40, and 70:30 chickpea–sorghum blends were 0.64, 0.72, and 0.73, respectively; values for raw chickpea and sorghum flours were 0.74 and 0.27, respectively. Extrusion increased IVPDCAAS ( P   〈  0.05). The 70:30 chickpea–sorghum blend extruded at the maximal expansion exhibited the highest protein quality indicating this to be the optimal condition for snack production.
    Type of Medium: Online Resource
    ISSN: 2639-6181 , 2639-6181
    URL: Issue
    URL: Article
    DOI: 10.1002/leg3.v3.4
    DOI: 10.1002/leg3.87
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 3009748-4
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  • 4
    Online Resource
    Online Resource
    Alteration of the dietary methionine: Cysteine ratio modulates the inflammatory response to an inter-peritoneal injection of lipopolysaccharide in wistar rats
    Elsevier BV ; 2022
    In:  The Journal of Nutritional Biochemistry Vol. 102 ( 2022-04), p. 108937-
    Details
    In: The Journal of Nutritional Biochemistry, Elsevier BV, Vol. 102 ( 2022-04), p. 108937-
    Type of Medium: Online Resource
    ISSN: 0955-2863
    URL: Article
    DOI: 10.1016/j.jnutbio.2022.108937
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2022
    detail.hit.zdb_id: 1483155-7
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  • 5
    Online Resource
    Online Resource
    Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 1 ( 2020-01), p. 104-113
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 1 ( 2020-01), p. 104-113
    Abstract: The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF) . Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae , respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae , respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.1
    DOI: 10.1002/cche.10234
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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  • 6
    Online Resource
    Online Resource
    The in vivo and in vitro protein quality of three hemp protein sources
    Wiley ; 2023
    In:  Food Science & Nutrition
    Details
    In: Food Science & Nutrition, Wiley
    Abstract: In this work, the protein quality of defatted hemp hearts and protein‐enriched hemp fractions was determined. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility, while amino acid composition was determined via HPLC. A method for determining in vitro protein digestibility was compared to in vivo methodology and used to generate an in vitro protein quality score. The true protein digestibility of hemp protein 2, a hemp protein concentrate, was significantly lower than that of either defatted hemp hearts or hemp protein 1, a hemp protein concentrate ( p   〈  .05). While there was no relationship between the in vivo and in vitro measurements of protein digestibility ( R 2  = .293, p  = .459), there was a significant correlation between the protein digestibility‐corrected amino acid score (PDCAAS) determined in vivo and in vitro PDCAAS ( R 2  = .989, p  = .005). The protein efficiency ratio of hemp protein 1 was significantly lower than that of either defatted hemp hearts or hemp protein 2 ( p  〈  .05). These data highlight the nutritional capacity of hemp protein sources while also demonstrating the relationship between in vivo and in vitro methods for determining protein quality.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Article
    DOI: 10.1002/fsn3.3652
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2703010-6
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  • 7
    Online Resource
    Online Resource
    Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars
    American Chemical Society (ACS) ; 2021
    In:  ACS Food Science & Technology Vol. 1, No. 9 ( 2021-10-15), p. 1670-1676
    Details
    In: ACS Food Science & Technology, American Chemical Society (ACS), Vol. 1, No. 9 ( 2021-10-15), p. 1670-1676
    Type of Medium: Online Resource
    ISSN: 2692-1944 , 2692-1944
    URL: Article
    DOI: 10.1021/acsfoodscitech.1c00186
    Language: English
    Publisher: American Chemical Society (ACS)
    Publication Date: 2021
    detail.hit.zdb_id: 3049566-0
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  • 8
    Online Resource
    Online Resource
    Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties
    Wiley ; 2023
    In:  Cereal Chemistry Vol. 100, No. 2 ( 2023-03), p. 460-472
    Details
    In: Cereal Chemistry, Wiley, Vol. 100, No. 2 ( 2023-03), p. 460-472
    Abstract: Soy, wheat, and oats are widely consumed crops globally, but variation between cultivars and processing methods can produce products of varying protein quality. This study cooked two different cultivars of wheat, oats, and soy and compared indices of protein quality as well as quantified differences in antinutritional factors. Findings Protein Efficiency Ratio (PER) was highest in cooked soy cultivars and lowest in wheat samples, with cooking having the most impact on soy PER. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy was greater than oats which was greater than wheat. Antinutritional factors differed significantly between crops and cultivars, with processing having the greatest impact on soy. In vitro measurements of PDCAAS correlated well with in vivo assessment. Conclusions Thermal processing has variable effects on protein quality depending on crop and cultivar selected, primarily due to differences in amino acid composition. In vitro measurement of protein quality can be used as a rapid screening tool. Significance and Novelty Direct comparison in protein quality between wheat, oat, and soy is rarely reported. Measuring the protein quality of different cultivars and crops pre and postprocessing provides essential data for product development and dietary formulation.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v100.2
    DOI: 10.1002/cche.10623
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2016053-7
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  • 9
    Online Resource
    Online Resource
    Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 15 ( 2023-07-25), p. 2816-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 15 ( 2023-07-25), p. 2816-
    Abstract: As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (PDCAAS); and the digestible indispensable amino acid score (DIAAS). The possibility that alterations in the quality and quantity of protein in the diet could generate specific health outcomes is one being actively researched. Plant-based proteins may have additional beneficial properties for human health when compared to animal protein sources, including reductions in risk factors for cardiovascular disease and contributions to increased satiety. In this paper, the methods for the determination of protein quality and the potential beneficial qualities of plant proteins to human health will be described.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12152816
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 10
    Online Resource
    Online Resource
    Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours
    Wiley ; 2020
    In:  Journal of Texture Studies Vol. 51, No. 2 ( 2020-04), p. 300-307
    Details
    In: Journal of Texture Studies, Wiley, Vol. 51, No. 2 ( 2020-04), p. 300-307
    Abstract: In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.
    Type of Medium: Online Resource
    ISSN: 0022-4901 , 1745-4603
    URL: Issue
    URL: Article
    DOI: 10.1111/jtxs.v51.2
    DOI: 10.1111/jtxs.12470
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2176283-1
    SSG: 15,3
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