Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines

► Low Pro and Gly contents. ► Leu is limiting amino acid. ► Contain globular and basic proteins. Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off e...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food chemistry 2013-06, Vol.138 (2-3), p.1616-1620
Hauptverfasser:	Ibegbulem, C.O., Igwe, C.U., Okwu, G.N., Ujowundu, C.O., Onyeike, E.N., Ayalogu, E.O.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Biological and medical sciences Elaeis guineensis Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Hot Temperature Nitrogen - analysis Nutritive Value Palm wine Proteins - analysis Raphia Raphia hookeri Total amino acid profile Vitaceae Wine - analysis Wines and vinegars
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	► Low Pro and Gly contents. ► Leu is limiting amino acid. ► Contain globular and basic proteins. Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85°C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more (p1 suggesting high basic protein contents. The E. guineensis and R. hookeri wines contained 58.25±0.56% and 56.79±0.4% essential AAs, respectively. Essential AA scores suggested Leu as their limiting AA. In conclusion, the wines can adequately meet daily nitrogen and essential AA needs when a 70kg adult drinks 1425.45ml.
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2012.11.110