Total amino acid profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines

被引：16
作者：
Ibegbulem, C. O. [1 ]
Igwe, C. U. [1 ]
Okwu, G. N. [1 ]
Ujowundu, C. O. [1 ]
Onyeike, E. N. [2 ]
Ayalogu, E. O. [2 ]
机构：
[1] Fed Univ Technol Owerri, Dept Biochem, Owerri, Nigeria
[2] Univ Port Harcourt, Dept Biochem, Port Harcourt, Nigeria
来源：
FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期
关键词：
Total amino acid profile; Elaeis guineensis; Palm wine; Raphia hookeri; PALM WINE;
D O I：
10.1016/j.foodchem.2012.11.110
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Total amino acid (AA) profiles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines were studied. Heating their fresh wines to 85 degrees C, cooling and diluting to original volumes distilled off ethanol, but did not change their moisture and nitrogen contents. R. hookeri wine contained more (p < 0.05) Phe, Val, Ala, Gly, Pro, Asp, Mn, His and Lys than E. guineensis wine which contained more (p < 0.05) Met, Cys, Glu, Gln, Ser and Arg. Tyrosine, Leu, Ile and Thr contents did not vary (p > 0.05). Glycine and Pro contents were low suggesting high globular protein concentrations. Sigma basic AA/Sigma acidic AA ratios were >1 suggesting high basic protein contents. The E. guineensis and R. hookeri wines contained 58.25 +/- 0.56% and 56.79 +/- 0.4% essential AAs, respectively. Essential AA scores suggested Leu as their limiting AA. In conclusion, the wines can adequately meet daily nitrogen and essential AA needs when a 70 kg adult drinks 1425.45 ml. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1616 / 1620
页数：5
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