Amino Acid Availability and Availability-Corrected Amino Acid Score of Red Kidney Beans (Phaseolus vulgaris L.)
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- 作者：Wu Wu ; Woodie P. Williams ; M. Elizabeth Kunkel ; James C. Acton ; Yun Huang ; Foster B. Wardlaw ; and Lawrence W. Grimes
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1996
- 出版时间：May 1996
- 年：1996
- 卷：44
- 期：5
- 页码：1296 - 1301
- 全文大小：184K
- 年卷期：v.44,no.5(May 1996)
- ISSN：1520-5118
文摘
Thermal effect on availability of individual amino acids (AIAA) of redkidney beans was evaluated.Sulfur amino acids (SAA), methionine and cystine (Met + Cys),are the limiting amino acids (AA)and have the lowest availability among the AAs in nine treatments.The availability of SAA (ASAA)ranged from -18.6% in raw beans to 39.8-68.0% in thermallyprocessed beans. Autoclaving at121 
C for 10-90 min gradually reduced ASAA values. The meanavailability for each AA (MAEAA)is the average of the AIAA values for the same AA. MAEAA valuesranged from 82.1% (arginine)to 50.4% (Met + Cys). The mean availability in each treatment(MAET) is the average of the AIAAvalues in the same treatment. The difference between MAET and truedigestibility of protein (TDP)was less than 7%. However, the differences between ASAA and TDP(16-37%) and between ASAAand MAET (14-30%) were large. The ASAA-corrected amino acidscore (AASASAA) for raw beanswas negative (-29.4%) and ranged from 61.8 to 42.1% for thermallyprocessed beans. From acomparison among the protein quality indexes, AASASAA isthe preferred method to evaluate proteinquality of beans.Keywords: Amino acid availability; availability-corrected amino acid score;red kidney beans
C for 10-90 min gradually reduced ASAA values. The meanavailability for each AA (MAEAA)is the average of the AIAA values for the same AA. MAEAA valuesranged from 82.1% (arginine)to 50.4% (Met + Cys). The mean availability in each treatment(MAET) is the average of the AIAAvalues in the same treatment. The difference between MAET and truedigestibility of protein (TDP)was less than 7%. However, the differences between ASAA and TDP(16-37%) and between ASAAand MAET (14-30%) were large. The ASAA-corrected amino acidscore (AASASAA) for raw beanswas negative (-29.4%) and ranged from 61.8 to 42.1% for thermallyprocessed beans. From acomparison among the protein quality indexes, AASASAA isthe preferred method to evaluate proteinquality of beans.Keywords: Amino acid availability; availability-corrected amino acid score;red kidney beans