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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate

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Author(s):
Goncalves Frota, Karoline de Macedo [1] ; Rosal Lopes, Lays Arnaud [2] ; Veras Silva, Izabel Cristina [2] ; Gomes Areas, Jose Alfredo [3]
Total Authors: 4
Affiliation:
[1] Univ Fed Piaui, Dept Nutr, Campus Univ Minist Petronio Portela, BR-64049550 Teresina, PI - Brazil
[2] Univ Fed Piaui, Dept Nutr, Programa Posgrad Alimentos & Nutr, Campus Univ Minist Petronio Portela, BR-64049550 Teresina, PI - Brazil
[3] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, Av Dr Arnaldo 715, BR-12406904 Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Rev. Ciênc. Agron.; v. 48, n. 5, p. 792-798, 2017.
Web of Science Citations: 1
Abstract

A protein's true digestibility and amino acid composition are important characteristics for its nutritional characterisation. This study determined the true digestibility of the protein from cowpea (Vigna unguiculata L. Walp.) and of its protein isolate, and their nutritional values were estimated after correcting for the amino acid score. The protein was isolated from the defatted whole bean by its alkaline solubilisation and isoelectric precipitation. The amino acid composition of the protein from the whole bean and from the isolate was determined by ion-exchange chromatography. Protein digestibility was assessed by the nitrogen balance method. The amino acid score is the lowest value obtained from the ratio between the individual amount of each essential amino acid present within the protein and the recommendation of each one for preschool infants. Methionine was the limiting amino acid in both the whole bean and the isolate. The true digestibility of the protein corrected by the amino acid score is an estimate of its nutritional value. The amino acid score for the whole bean was 0.44, and protein digestibility was 86.7%. For the isolate, these values were 0.60 and 96.7%, respectively. Correcting each score by the digestibility resulted in an estimated nutritive value of 38% and 58% for the whole bean and the isolate, respectively. Therefore, by having higher digestibility and increasing the bioavailability of essential amino acids, cowpea protein isolate is of interest for inclusion in food products, especially cereal-based products, which contain lysine as a limiting amino acid and are rich in methionine. (AU)

FAPESP's process: 12/15900-4 - Bioavailability of peptides from proteins of lupine, cowpea and amaranth, by permeability through Caco-2 cells and alterations in gene expression of the transporters associated with intestinal cholesterol absorption
Grantee:José Alfredo Gomes Arêas
Support Opportunities: Regular Research Grants
FAPESP's process: 16/08758-8 - Bioavailability of peptides from amaranth (Amaranthus cruentus L. BRS Alegria) and cowpea (Vigna unguiculata L. Walp) and their modulation of cholesterol biosynthesis and absorption
Grantee:José Alfredo Gomes Arêas
Support Opportunities: Regular Research Grants