Biological value of broccoli protein.
Journal Title: Міжнародний науково-практичний журнал Товари і Ринки - Year 2016, Vol 2, Issue 22
Abstract
Background. The biological value of vegetable protein is lower compared to animal one. Among vegetable crops only the proteins of potatoes and cabbage on the content of essential amino acids are close to the animal proteins. It is known that vegetable proteins do not play a decisive role to meet the needs of the body due to their low content in the plant material and low consumption. As plant protein is in the dense cell membranes and is difficult to be digested by enzymes, it reduces their absorption, which depending on the kind of vegetables is in the range of 70–80 %. The studies of the amino acid content and biological value of protein of broccoli cultivated in Ukraine had not been conducted yet. The aim of this study is identification the amino acid composition and biological value of the protein of cabbage broccoli zoned in Ukraine. Material and methods. The object of the study is protein of broccoli cabbage variety Partenon, Monaco F1, Belstar F1, Quinta F1. Studies were conducted on the following parameters: the content of amino acids and biological value of protein. Results. When determining amino acid composition of protein of broccoli cabbage of different varieties it was found that the Partenon variety (41.95 and 57.13 mg/100 mg protein) and Belstar F1 (42.26 and 57.91 mg/100 mg protein) contain the greatest amounts of amino acids. However, it should be noted that the investigated varieties of broccoli had no significant differences on this indicator. The conducted studies established that protein of broccoli variety Quinta F1 has the highest biological value (64.2). Conclusion. It has been established that all the studied varieties of broccoli have comparatively high biological value that is within 60.5–64.4. Thus it’s possible to claim that broccoli is a source of predominantly full vegetable proteins, but their amino acid composition is not balanced, which reduces their biological value compared to animal proteins. But at the same time it is known that vegetable proteins have a number of advantages over animals proteins, and therefore are being applied in the food industry more and more.
Authors and Affiliations
Svetlana Belinska, Stanislava Levitska
Keywords
Related Articles
- EP ID EP197352
- DOI -
- Views 191
- Downloads 0
ПІДВИЩЕННЯ АНТИОКСИДАНТНОЇ АКТИВНОСТІ ВІДНОВЛЕНИХ НАПОЇВ АНТИСТРЕСОВОЇ ДІЇ
Проаналізовано взаємозв’язок антиоксидантної та антистресової систем захисту організму людини. Визначено роль екзогенних антиоксидантів у системі захисту організму людини від стресу. Доведено наявність антиоксидантної ак...
Test system for the identification of soybean line GTS 40-3-2.
Background. Currently about 34 transgenic soybean lines are registered in the world, among them 26 are resistant to herbicides, 5 to insecticides, 8 are modified to have new qualities, concerning fatty acid composition,...
АДСОРБЦІЙНЕ ОЧИЩЕННЯ БЮВЕТНОЇ ВОДИ ВІД ЙОНІВ ФЕРУМУ (ІІІ)
Проаналізовано методи очищення води природних джерел. Фізико-хімічним аналізом установлено склад зразків бюветної води Деснянського району м. Києва. Визначено загальну твердість, активну кислотність і вміст йонів Феруму...
QUALITY DYNAMICS OF BISCUIT SEMI-FINISHED PRODUCTS DURING STORAGE
Background. Longer storage of biscuit semi-finished products is based on the use of ingredients whose chemical composition slows staling of product that helps reduce shrinkage. Staling of biscuit semi-finished products i...
ПРОГНОЗУВАННЯ ЗБЕРЕЖЕНОСТІ ЯКОСТІ КАПУСТИ БРОКОЛІ
Проаналізовано динаміку якості капусти броколі районованих в Україні сортів, які придатні для вирощування в зонах Лісостепу, Степу й Полісся. Установлено оптимальні терміни її зберігання перед переробленням.