Characterization of the proteins fractions extracted from leaves of Amaranthus dubius (Amaranthus spp.)

cg.coverage.regionLatin Americaen_US
cg.coverage.regionCentral Americaen_US
cg.identifier.urlhttp://publications.cirad.fr/une_notice.php?dk=560781en_US
cg.isijournalISI Journalen_US
cg.issn1996-0794en_US
cg.journalAfrican Journal of Food Scienceen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ciatFARMING SYSTEMSen_US
cg.subject.ciatNUTRITIONen_US
dc.contributor.authorRodríguez, P.en_US
dc.contributor.authorPérez, Elevinaen_US
dc.contributor.authorRomel, Gen_US
dc.contributor.authorDufour, D.L.en_US
dc.date.accessioned2014-09-24T08:41:52Zen_US
dc.date.available2014-09-24T08:41:52Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/43262en_US
dc.titleCharacterization of the proteins fractions extracted from leaves of Amaranthus dubius (Amaranthus spp.)en_US
dcterms.abstractAmaranth is an ancient plant belonging to the Amaranthaceae family, which is believed to have originated in Central and South America. The high nutritional quality of the amaranth seed protein is one of the main factors that has attracted the attention of the researchers. However, till date, the protein profile of the leaves of the most researched varieties has not been well studied. Moreover, the nutritional profile of Amaranthus dubius remains unknown. Therefore, it would be interesting to study it. Protein from A. dubius leaves has a high nutritional value due to its balanced amino acid composition. The concentrations of albumins, globulins, prolamins and glutelins are 73.42, 6.60, 6.47 and 6.11%, respectively. It was found that the best agent for extraction of globulins was Na2HPO4 and for glutelins, it was NaOH. The highest amino acid content was found in the albumins fraction and the lowest one in the glutelins fraction. The chemical score of the essential amino acids from proteins of the leaves of A. dubius flour was 92.83%; the flour has only one limiting essential amino acid: Leucine (Leu). The leaves of A. dubius can be used as complement dietary for rice, wheat and corn proteins.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.issued2011en_US
dcterms.languageenen_US
dcterms.subjectdieten_US
dcterms.subjectamaranthusen_US
dcterms.subjectnutritive valueen_US
dcterms.subjectprotein contenten_US
dcterms.subjectamino acidsen_US
dcterms.subjectvalor nutritivoen_US
dcterms.subjectcontenido proteicoen_US
dcterms.subjectaminoácidosen_US
dcterms.typeJournal Articleen_US

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