Amino acid profiles and quality from lotus seed proteins

作者：Zeng, Hong Yan^*; Cai, Lian Hui; Cai, Xi Ling; Wang, Ya Ju; Li, Yu Qin

来源：Journal of the Science of Food and Agriculture, 2013, 93(5): 1070-1075.

DOI：10.1002/jsfa.5848

• lotus seed
• protein classification
• amino acid composition
• nutritional assessment

BACKGROUND: Protein composition, amino acid profile and nutritional value of the lotus seed and its Osborne fractions were investigated. The seed was rich in protein with 19.85%, and showed well balanced amino acid composition compared with FAO/WHO pattern, Its nutritive properties were similar to those observed in the reference soybean protein. Phenylalanine, tyrosine, leucine and lysine were the limiting amino acids in the seed proteins. The albumin and globulin were the main protein fraction, the amino acid profile and nutritional value were close to the seed protein. RESULTS: Changes in transition temperature and thermal stability were observed through different solvent extractions. Albumin possessed the predominant thermal stability (81.4 degrees C) followed by globulin (74.49 degrees C), prolamin (69 degrees C) and glutelin (65.6 degrees C). So, solvent compositions influence the profile of AAs and their nutritive value, and aqueous solvent with 0.1 mol L1 NaCl was an efficient protein solubiliser. CONCLUSION: The results indicated that the extraction processes influenced the lotus seed protein quality and thermal stability. Overall, the study revealed that the lotus seed protein was nutritionally well-balanced protein and might be of significant importance in the formulation of diets for humans.

• 出版日期2013-3-30
• 单位湘潭大学