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Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Jun; Vol. 120, pp. 188-195. Date of Electronic Publication: 2019 Feb 21. - Publication Year :
- 2019
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Abstract
- By virtue of exclusive nutrient composition and nutritional properties, seed germ flours from both European carob (Ceratonia siliqua L.) and South American algarrobo (Prosopis alba and Prosopis nigra) or vinal (Prosopis ruscifolia) have potential as a high nutritional value and health-promoting ingredient for food formulations. In order to define their compositional and functional properties, we investigated the germ protein content of carob compared to the P. alba, P. nigra and P. ruscifolia counterparts, applying proteomics and complementary methods. The mono- and two-dimensional electrophoretic profiles of Prosopis spp. were very similar among one another, while C. siliqua exhibited significant differences. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy highlighted a dominant β-sheet structural conformation for C. siliqua, suggesting that carob germ flour might more suited than Prosopis germ flour for baking and food technological applications. In contrast, Prosopis spp. contained a more adequate nutritional value than C. siliqua, in terms of essential amino acid complement. Both carob and algarrobo germ flour samples were highly digestible, as demonstrated by in vitro simulated gastrointestinal digestion, releasing high amounts of free amino acids and only minor proportions of low molecular weight peptides.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Amino Acids
Amino Acids, Essential analysis
Antioxidants analysis
Electrophoresis, Polyacrylamide Gel
Galactans analysis
Mannans analysis
Nutritive Value
Plant Gums analysis
Spectroscopy, Fourier Transform Infrared
Tandem Mass Spectrometry
Fabaceae chemistry
Flour analysis
Prosopis chemistry
Proteins analysis
Seeds chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 120
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 31000229
- Full Text :
- https://doi.org/10.1016/j.foodres.2019.02.035