The content of proteic and nonproteic (free and protein-bound) tryptophan and of proteins in quinoa, wheat, rice, maize, barley, oat, rye, spelt, sorghum and millet flours was determined. Protein content and proteic tryptophan of quinoa were similar to that of wheat and spelt, but higher than in other cereals. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum Kalblank, lower than those of barley, spell and pearl millet, but higher than in rice, maize, rye, sorghum DK 34 - Alabama hybrid. In addition, nonproteic tryptophan appears bound both to water soluble proteins and to proteins soluble at pH 8.9. The results are discussed regarding the importance of the nonprotein tryptophan fraction, the only one able to enter the brain, that is more easily absorbed, so guarantees a greater amount available for uptake by the central nervous system.

The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

COMAI, STEFANO;BERTAZZO, ANTONELLA;BAILONI, LUCIA;ZANCATO, MIRELLA;COSTA, CARLO VIRGILIO LUIGI;ALLEGRI, GRAZIELLA
2007

Abstract

The content of proteic and nonproteic (free and protein-bound) tryptophan and of proteins in quinoa, wheat, rice, maize, barley, oat, rye, spelt, sorghum and millet flours was determined. Protein content and proteic tryptophan of quinoa were similar to that of wheat and spelt, but higher than in other cereals. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum Kalblank, lower than those of barley, spell and pearl millet, but higher than in rice, maize, rye, sorghum DK 34 - Alabama hybrid. In addition, nonproteic tryptophan appears bound both to water soluble proteins and to proteins soluble at pH 8.9. The results are discussed regarding the importance of the nonprotein tryptophan fraction, the only one able to enter the brain, that is more easily absorbed, so guarantees a greater amount available for uptake by the central nervous system.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11577/2430219
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