Protein Fractions of Legumes and Cereals Consumed in Nigeria
Keywords:
Protein fractions, Pulses, Oil-seeds, Cereals
Abstract
Protein fractions of the various legumes and cereals consumed in Nigeria were determined. The albumin, globulin, prolamin, acid and alkali-glutelin in them were in the range 0.2- 31.2 g/100g respectively. The oil seeds had higher (p<0.05) globulin, acid and alkali soluble glutelin than other food species but the pulses were richer (p<0.05) in albumin. Total extractable protein (TEP) in cereals, pulses and oil seeds were in the range of 8.3 -58.4 g/100g.
References
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Circle, S.J., Meyer, E. W., Whittaey, R. W. 1964. Rheology of soy protein dispersions. Effect of heat and other factors on gelation. Cereal Chemistry, 41: 157-172.
Be Groot, A.P., Slumps, P. 1969. Effect of severe alkaline treatment of protein on amino acid composition and nutritive value. Journal of Nutrition, 98: 45-48.
Derbyshire, E., Wright, D.J., Boulter, B. 1976. Isolation of legume- like protein from Phaseolus aureus and Phaseolus vulgaris.Phytochemistry, 15: 411- 414
Dorwad, P.M., Pusztai, A. 1986. Nutritional evaluation of soya beans Glycine max.
Nitrogen balance and fractionation studies. Journal of Science of Food and Agriculture,37:1001-1010.
Guo, X., Yao, H. 2006. Fractionation and characteristics of tartary buckwheat flour proteins. Food Chemistry, 98; 90 - 94.
Hamada, J.S. 1997. Characterization of protein fractions of rice bran to device effective method of protein solubilization. Cereal Chemistry. 74:662-668.
Ibanoglu, E., Ercelebi, E. A. 2007. Thermal denaturation and functional properties of egg protein in the presence of hydrocolloid gums. Food Chemistry, 101, 626 - 633.
Jideani, I. A.,Owusu, R.K., Muller, H .G. 1994. Protein of acha.(Digitaria exilis Stapj): Solubility fractionation, gel filtration and electrophresis of protein fractions. Food Chemistry, 51: 51-59.
Kasarda, D. D., Bernardin, J.E., Nimmo, C.C. 1976. Wheat proteins . Adv. Cereals Sci., Technol., 1:158-236.
Mahe S., Gaussers, N., Tome, D. 1994. Legume proteins for human requirements. Grain Legumes (AEP) 7. P 15-17
Rakosky, J.1989. Protein additives in food service preparation. Van Nostrand Reinhold, New York, USA. SAS 1999.Statistical Analysis System, Gary, NC, USA
Schofield, J.D., Booth, M.R.1983. Wheat proteins and their technological significance. In Developments in Food Protein 2ed. B.J.F. Hudson. Applied Science Publishers, London and New York, pp 1- 65.
Seena, S., Sridhar, K. R. 2005. Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International, 38, 803 -814.
Sethi, P., Kulkarni, P. 1993. Fractionation of Leucaena seed - kernel proteins based on their solubility characteristics. Food Chemistry 48: 173-177.
Singh, U., Jambunathan, R. 1982. Distribution of seed protein fractions and amino acids in different anatomical parts of chickpea and pigeon pea. Plant. Plant foods Human Nutr.3 1, 347. In Postharvest Biotechnology of Food Legumes eds. D.K. Salunkhe, S.S. Kadan and J. K.Chavan.CRC Press, Inc., Boca Raton, FL, pp.41
Singb, D.K., Rao, A.S., Singh, R., Jambunathan, R. 1988. Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar. Journal of the Science of Food and Agriculture , 43:373-379.
Sogi, D.S., Arora, M.S., Garg S.K., Bawa, A. S. 2002. Fractionation and electrophoresis of tomato waste seed proteins. Food Chemistry, 76: 449 -454.
Thank, V.H., Shibasaki, K. 1976. Major proteins of soybean seeds. A straight forward fractionation and their characterization. Journal of the Agricultural and Food Chemistry,24:1117-1121.
Woodard, J.C., Short, D.D. 1973. Toxicity of alkali treated soy protein in rats. Journal of Nutrition , 103: 569-574.
Chen, C.H., Bushuk, W. 1970. Nature of proteins in triticale and its parental species I. Solubility characteristics and amino acid composition of endosperm protein. Canadian Journal of Plant Science , 50, 9-14
Circle, S.J., Meyer, E. W., Whittaey, R. W. 1964. Rheology of soy protein dispersions. Effect of heat and other factors on gelation. Cereal Chemistry, 41: 157-172.
Be Groot, A.P., Slumps, P. 1969. Effect of severe alkaline treatment of protein on amino acid composition and nutritive value. Journal of Nutrition, 98: 45-48.
Derbyshire, E., Wright, D.J., Boulter, B. 1976. Isolation of legume- like protein from Phaseolus aureus and Phaseolus vulgaris.Phytochemistry, 15: 411- 414
Dorwad, P.M., Pusztai, A. 1986. Nutritional evaluation of soya beans Glycine max.
Nitrogen balance and fractionation studies. Journal of Science of Food and Agriculture,37:1001-1010.
Guo, X., Yao, H. 2006. Fractionation and characteristics of tartary buckwheat flour proteins. Food Chemistry, 98; 90 - 94.
Hamada, J.S. 1997. Characterization of protein fractions of rice bran to device effective method of protein solubilization. Cereal Chemistry. 74:662-668.
Ibanoglu, E., Ercelebi, E. A. 2007. Thermal denaturation and functional properties of egg protein in the presence of hydrocolloid gums. Food Chemistry, 101, 626 - 633.
Jideani, I. A.,Owusu, R.K., Muller, H .G. 1994. Protein of acha.(Digitaria exilis Stapj): Solubility fractionation, gel filtration and electrophresis of protein fractions. Food Chemistry, 51: 51-59.
Kasarda, D. D., Bernardin, J.E., Nimmo, C.C. 1976. Wheat proteins . Adv. Cereals Sci., Technol., 1:158-236.
Mahe S., Gaussers, N., Tome, D. 1994. Legume proteins for human requirements. Grain Legumes (AEP) 7. P 15-17
Rakosky, J.1989. Protein additives in food service preparation. Van Nostrand Reinhold, New York, USA. SAS 1999.Statistical Analysis System, Gary, NC, USA
Schofield, J.D., Booth, M.R.1983. Wheat proteins and their technological significance. In Developments in Food Protein 2ed. B.J.F. Hudson. Applied Science Publishers, London and New York, pp 1- 65.
Seena, S., Sridhar, K. R. 2005. Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International, 38, 803 -814.
Sethi, P., Kulkarni, P. 1993. Fractionation of Leucaena seed - kernel proteins based on their solubility characteristics. Food Chemistry 48: 173-177.
Singh, U., Jambunathan, R. 1982. Distribution of seed protein fractions and amino acids in different anatomical parts of chickpea and pigeon pea. Plant. Plant foods Human Nutr.3 1, 347. In Postharvest Biotechnology of Food Legumes eds. D.K. Salunkhe, S.S. Kadan and J. K.Chavan.CRC Press, Inc., Boca Raton, FL, pp.41
Singb, D.K., Rao, A.S., Singh, R., Jambunathan, R. 1988. Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar. Journal of the Science of Food and Agriculture , 43:373-379.
Sogi, D.S., Arora, M.S., Garg S.K., Bawa, A. S. 2002. Fractionation and electrophoresis of tomato waste seed proteins. Food Chemistry, 76: 449 -454.
Thank, V.H., Shibasaki, K. 1976. Major proteins of soybean seeds. A straight forward fractionation and their characterization. Journal of the Agricultural and Food Chemistry,24:1117-1121.
Woodard, J.C., Short, D.D. 1973. Toxicity of alkali treated soy protein in rats. Journal of Nutrition , 103: 569-574.
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