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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
    Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
    Faculty of Food Technology and Biotechnology - University of Zagreb ; 2018
    In:  Food Technology and Biotechnology Vol. 56, No. 2 ( 2018)
    Details
    In: Food Technology and Biotechnology, Faculty of Food Technology and Biotechnology - University of Zagreb, Vol. 56, No. 2 ( 2018)
    Type of Medium: Online Resource
    ISSN: 1330-9862 , 1334-2606
    URL: Journal
    URL: Article
    DOI: 10.17113/ftb
    DOI: 10.17113/ftb.56.02.18.5450
    Language: Unknown
    Publisher: Faculty of Food Technology and Biotechnology - University of Zagreb
    Publication Date: 2018
    detail.hit.zdb_id: 2205328-1
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  • 3
    Online Resource
    Online Resource
    Factors Influencing the Quality of Dietary Proteins: Implications for Pulses
    Wiley ; 2017
    In:  Cereal Chemistry Vol. 94, No. 1 ( 2017-01), p. 49-57
    Details
    In: Cereal Chemistry, Wiley, Vol. 94, No. 1 ( 2017-01), p. 49-57
    Abstract: Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non‐animal‐based protein sources has led to an interest in plant‐based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21–26% by weight) positions pulses as plant‐based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Article
    DOI: 10.1094/CCHEM-04-16-0104-FI
    Language: English
    Publisher: Wiley
    Publication Date: 2017
    detail.hit.zdb_id: 2016053-7
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  • 4
    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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  • 5
    Online Resource
    Online Resource
    Evaluation of a performic acid oxidation method for quantifying amino acids in freshwater species
    Wiley ; 2018
    In:  Limnology and Oceanography: Methods Vol. 16, No. 12 ( 2018-12), p. 803-813
    Details
    In: Limnology and Oceanography: Methods, Wiley, Vol. 16, No. 12 ( 2018-12), p. 803-813
    Abstract: Thiol amino acids in proteins store metals like mercury, but established methods for their quantitation in freshwater species have had limited application and evaluation. As such, literature on the amino acid composition of aquatic species often lacks the thiols cysteine and methionine. Here, we evaluated a performic acid (PFA) oxidation method to determine its suitability to measure cysteine and methionine, as well as 15 other amino acids, in novel matrices (zooplankton, benthic invertebrates, fishes, and algae). Protein‐bound amino acids were oxidized with PFA, hydrolyzed in hydrochloric acid, derivatized with AccQ·Tag ultra (Waters), and separated by ultra‐high performance liquid chromatography with fluorescence detection. PFA oxidation was successful in determining precise results for 15 amino acids, including the sulfur amino acids, with the complete loss of tyrosine (TYR) and poor precision of phenylalanine (PHE). The overall variability of the method was 11% (excluding TYR and PHE), or 6% when reported as relative percentages, comparable to methods without PFA oxidation in other matrices. Except for TYR and thiols, PFA oxidation did not affect the amino acid composition of these biota. Overall, the findings were reproducible and comparable to other approaches and suggest this is a rigorous method for measuring sulfur amino acids and the overall amino acid composition for aquatic biota, both of which are rare in the literature.
    Type of Medium: Online Resource
    ISSN: 1541-5856 , 1541-5856
    URL: Issue
    URL: Article
    DOI: 10.1002/lom3.v16.12
    DOI: 10.1002/lom3.10284
    Language: English
    Publisher: Wiley
    Publication Date: 2018
    detail.hit.zdb_id: 2161715-6
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  • 6
    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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  • 7
    Online Resource
    Online Resource
    Oxidative stability of direct‐expanded chickpea–sorghum snacks
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Abstract: In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p ‐anisidine value) and sensory data during accelerated storage; and the shelf‐life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p ‐anisidine values were in the range of 0–2.5 mEq/Kg and 5–30, respectively, for both accelerated and room temperature storage, and increased during storage ( p   〈  .05). 70:30 and 60:40 (w/w) chickpea–sorghum snacks had higher peroxide and p ‐anisidine values compared to the 50:50 snack during storage at either temperature ( p   〈  .05). Rancid aroma and off‐flavor of 60:40 and 70:30 chickpea–sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) ( p   〈  .05). Significant correlations ( p   〈  .05) were found between chemical markers and sensory attributes ( p   〈  .05). The study illustrated that shelf‐life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf‐life, a 50:50 chickpea–sorghum blend is preferable.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.8
    DOI: 10.1002/fsn3.1731
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 8
    Online Resource
    Online Resource
    A comparative study of the functionality and protein quality of a variety of legume and cereal flours
    Wiley ; 2019
    In:  Cereal Chemistry Vol. 96, No. 6 ( 2019-11), p. 1159-1169
    Details
    In: Cereal Chemistry, Wiley, Vol. 96, No. 6 ( 2019-11), p. 1159-1169
    Abstract: The functionality of legume and cereal flours is difficult to compare within the literature due to the lack of standardized methodologies and differences in processing methods. The aim of this research was to investigate the functional (pasting, water/oil holding, foaming, and emulsification) attributes and protein quality of flours derived from a wide range of cereal and legume market classes (Canada) for comparative purposes. Findings Overall, legume flours (mean 1.77 g/g) had slightly higher oil holding capacities than cereal flours (mean 1.50 g/g), whereas their water hydration capacities were similar. In general, legume flours produced more foam with better stability than cereal flours. All legume flours had similar emulsifying properties, whereas for the cereals, oat flour had much lower emulsion stability (52.5%) than the other cereals examined (77.3%–97.7%). The in vitro protein digestibility‐corrected amino acid score (IV‐PDCAAS) of oat flour (62.46%) was much higher than that of wheat (~42%), whereas hull‐less barley (54.29%) was in between these values. Of the legumes studied, soybean and desi and kabuli chickpea flours had high protein quality (IV‐PDCAAS 72%–82%); red lentil was inferior to the aforementioned flours with an IV‐PDCAAS of 43.63%. Conclusions Legume and cereal flours differed mostly in terms of their oil holding, foaming properties, emulsion activity and pasting properties. Selection of a cereal or legume flour will depend on the attributes desired. Significance and novelty Information relating to various legume and cereal flour functionality and nutritional quality will enable for better ingredient selection for various food applications.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v96.6
    DOI: 10.1002/cche.10226
    Language: English
    Publisher: Wiley
    Publication Date: 2019
    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
    Determination of the protein quality of almonds ( Prunus dulcis L.) as assessed by in vitro and in vivo methodologies
    Wiley ; 2019
    In:  Food Science & Nutrition Vol. 7, No. 9 ( 2019-09), p. 2932-2938
    Details
    In: Food Science & Nutrition, Wiley, Vol. 7, No. 9 ( 2019-09), p. 2932-2938
    Abstract: Almonds ( Prunus dulcis ), such as all nuts, are positioned within the protein foods grouping within the current U.S. Dietary Guidelines. The ability to make claims related to the protein content of almonds, within the United States, requires substantiation via the use of the Protein Digestibility‐Corrected Amino Acid Score (PDCAAS). The present study was designed to provide current estimates of PDCAAS, using both in vivo and in vitro assays, of key almond varietals from the 2017 California harvest. Additionally, historical protein and amino acid composition data on 73 separate analyses, performed from 2000 to 2014, were analyzed. Amino acid analysis confirmed lysine as the first‐limiting amino acid, generating amino acid scores of 0.53, 0.52, 0.49, and 0.56 for Butte, Independence, Monterey, and Nonpareil varietals, respectively. True fecal protein digestibility coefficients ranged from 85.7% to 89.9% yielding PDCAAS values of 44.3–47.8, being highest for Nonpareil. Similar, albeit lower, results were obtained from the in vitro assessment protocol. Analysis of the historical data again positioned lysine as the limiting amino acid and yielded information on the natural variability present within the protein and amino acid profiles of almonds. Comparison of the 2017 AA profile, averaged across almond varietals, to the historical data provided strong evidence of persistence of amino acid composition and indices of protein quality over time.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v7.9
    DOI: 10.1002/fsn3.1146
    Language: English
    Publisher: Wiley
    Publication Date: 2019
    detail.hit.zdb_id: 2703010-6
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