Naslov
Bioavailability of methionin and tryptophan in breakfast cereals

Autori
Turčić, Petra ; Vitali, Dubravka ; Vujić, Lovorka ; Vedrina-Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Amino Acids The Forum for Amino Acid, Peptide and Protein Research / - Beč : Springer, 2009, S108-S109

Skup
11th International Congress on Amino Acids, Peptides ans Proteins

Mjesto i datum
Beč, Austrija, 03.08.2009. - 07.08.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bioavailability; methionin; tryptophan; breakfast cereals

Sažetak
Breakfast is known to be the most important meal of the day and breakfast cereals are often suggested as ideal breakfast choice, since they provide sufficient and balanced amounts of nutrients and energy. The content of proteins and essential amino-acids often serves as an important indicator of their nutritional quality. Therefore, the goal of this work was to assess protein content and bioavailability of tryptophan and methionin in the main classes of breakfast cereals in the market. Available methionin and tryptophan contents have been investigated in proteins of dinkel pops, barley, rye, corn, millet, oat and rice flakes. Protein content was determined using the Kjledahl method, available methionin was determined by the McCarthy and Sullivan method after papain hydrolysis of samples and tryptophan by the Bates modified method after alkaline hydrolysis. Available methionin and tryptophan contents were calculated according to the linear regression equation. Depending on the kind of investigated sample of breakfast cereals, the protein content (mean value of the three series), expressed on dry matter, ranged from 7.11 g/100g (rye flakes) to 14.26 g/100g (millet flakes). The content of available tryptophan of various cereals ranged from 61.1 mg/100g (corn flakes) to 116.8 mg/100g (barley flakes). Methionin content varied from 166.83 mg/100g (millet flakes) to 422.71 mg/100g (barley flakes). Taking into consideration the tryptophan and methionin content in proteins of breakfast cereals, the lowest content of both amino acids was found in millet flake proteins (0, 49% and 1, 17% respectively), and highest in rye flake proteins (1, 07% and 4, 32% respectively).

Izvorni jezik
Engleski

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