Protein content and amino acids profile of pseudocereals
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- 作者：Carla Motaa ; Mariana Santosa ; Raul Maurob ; Norma Sammanb ; Ana Sofia Matosc ; Duarte Torresd ; Isabel Castanheiraa ; Isabel.castanheira@insa.min-saude.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food composition ; Gluten free ; Data quality ; EuroFIR ; UPLC
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 February 2016
- 年：2016
- 卷：193
- 期：Complete
- 页码：55-61
- 全文大小：544 K
文摘
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Pseudocereals as gluten free products constitutes higher sources of protein than rice.
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UPLC was employed to determine amino acids profile and contents of pseudocereals.
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Seventeen essential and non-essential amino acids were quantified in all samples.
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Leucine and phenylalanine were the most abundant amino acids in pseudocereals.
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Lysine in pseudocereals is not a limiting amino acid, contrarily to cereals.