The aim of this study was to isolate the protein fractions from chickpea, var. IAC-Marrocos, as well as to evaluate its in vivo nutritional protein quality. Among the proteins, albumins showed better nutritional value in the in vivo assays and amino acid contents, despite their higher trypsin inhibitor contents. Trypsin inhibitors were found to be heat labile in all samples, but the digestibility results for unheated and heated flour and albumins suggest that their contents are not very decisive. The PER values for casein (not supplemented) were very similar to those of heated flour and unheated or heated albumin and total globulins. The albumin and glutelin fractions showed the best results for PDCAAS, however, lower than those of casein. Despite the high digestibility of the globulin the very low essential amino acid content lowered its PDCAAS, and it had the lowest values.

Accurate standardized methods for the determination of amino acid in foods are required to assess the nutritional safety and compositional adequacy of sole source foods such as infant formulas and enteral nutritionals, and protein and amino acid supplements and their hydrolysates, and to assess protein claims of foods. Protein digestibility-corrected amino acid score (PDCAAS), which requires information on amino acid composition, is the official method for assessing protein claims of foods and supplements sold in the United States. PDCAAS has also been adopted internationally as the most suitable method for routine evaluation of protein quality of foods by the Food and Agriculture Organization/World Health Organization. Standardized methods for analysis of amino acids by ion-exchange chromatography have been developed. However, there is a need to develop validated methods of amino acid analysis in foods using liquid chromatographic techniques, which have replaced ion-exchange methods for quantifying amino acids in most laboratories. Bioactive peptides from animal and plant proteins have been found to potentially impact human health. A wide range of physiological effects, including blood pressure-lowering effects, cholesterol-lowering ability, antithrombotic effects, enhancement of mineral absorption, and immunomodulatory effects have been described for bioactive peptides. There is considerable commercial interest in developing functional foods containing bioactive peptides. There is also a need to develop accurate standardized methods for the characterization (amino acid sequencing) and quantification of bioactive peptides and to carry out dose-response studies in animal models and clinical trials to assess safety, potential allergenicity, potential intolerance, and efficacy of bioactive peptides. Information from these studies is needed for determining the upper safe levels of bioactive peptides and as the basis for developing potential health claims for bioactive peptides. This information is, in turn, needed by regulatory agencies for developing appropriate policy and regulations on adding these substances to foods and for determining if health claims are scientifically substantiated.

O feijão comum (Phaseolus vulgaris, L.) é uma fonte rica de nutrientes, porém a presença de fatores antinutricionais limita seu valor nutricional. Avaliou-se o efeito do processamento doméstico no teor de nutrientes e fatores antinutricionais de cinco cultivares de feijão comum: branco (Ouro Branco), negro (Diamante Negro) e marrom rajado (BRS Radiante, Pérola e Talismã). Foram utilizadas farinhas de feijões crus, feijões cozidos sem maceração, feijões cozidos com água de maceração e feijões cozidos sem água de maceração, quantificados quanto à composição centesimal e teores de minerais, taninos e fitatos. Em farinhas de feijões cozidos com água de maceração também foi determinada a fibra alimentar total, a solúvel e a insolúvel, e o perfil de aminoácidos. Observou-se que todos os parâmetros quantificados dependeram da cultivar. O processo de cozimento influenciou apenas no teor de taninos e fitatos, provocando a maior redução de ambos os fatores após o cozimento sem água de maceração. O cozimento também provocou um aumento no teor de fibra alimentar insolúvel e redução de fibra alimentar solúvel em relação às cultivares cruas. Com base nos escores químicos corrigidos pela digestibilidade (PDCAAS), a cultivar Pérola foi a fonte protéica de mais baixa qualidade e a Talismã foi a de melhor qualidade. | The common bean (Phaseolus vulgaris, L.) is an important source of nutrients, however, the presence of antinutrient factors limits its nutritional value. The effect of the domestic processing was evaluated on the content of nutrients and antinutrient factors in five cultivars of beans: White (Ouro Branco), Black (Diamante Negro) and Brown (BRS Radiante, Pérola and Talismã). The centesimal composition and the content of minerals, tannins and phytate were evaluated in flours made by raw beans as well as in beans cooked without soaking; cooked with the soaking water or cooked without the soaking water. The content of total, soluble and insoluble dietary fiber and the amino acid profile were analyzed in beans cooked with the soaking water. All the parameters analyzed varied with the bean cultivar. The cooking process affected only the content of tannins and phytate, which were both reduced to a higher extent by cooking without the soaking water. The cooking process increased the content of insoluble dietary fiber and decreased the soluble dietary fiber when compared to the raw samples. Based on the protein digestibility corrected amino acid score (PDCAAS), Pérola was the cultivar with lowest protein quality and Talismã the highest one.

The lipid and protein contents of yeast strains that form “flor velum” during the aging of sherry wines have been studied during their fermentation and “velum” phases. The same analyses were carried out on two other strains that do not form velum (fermentative strains). The results show a high lipid content in velum yeast during its two phases. This strain changes its lipidic components while passing from the fermentative to the velum phase, with palmitic, palmitoleic, and stearic acid concentrations decreasing, while the oleic, behenic, and lignoceric acid concentrations increase. Furthermore, a higher proteic content can be seen during the filmogenic stage of velum yeast as compared to the fermentative stage of this strain. A well-balanced distribution of amino acids is observed, which includes all essential amino acids. The sulfurated amino acids are shown to be the most limited, and a high quantity of lysine has been detected. Finally, the values of PDCAAS (Protein Digestibility Corrected Amino Acid Score) and MEAA (Modified Index of Essential Amino Acids) of this strain make it recommendable for dietary uses.

Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed.

Meal from karanja, an unconventional oilseed, is a good source of proteins (33.2%). The presence of anti-nutritional constituents, such as phytates, tannins and protease inhibitors, glabrin and karanjin (a furano-flavonoid) is a formidable constraint. The effects of various treatments on the “functional and nutritional” quality of the proteins were evaluated. Treatments, such as water leaching, mild acid and mild alkali were found to bring down the levels of anti-nutrient components, while 2% hydrochloric acid improved the nutritional value by reducing the content of phytate (81%), tannin (69%) and trypsin inhibitor activity (84%). Effective removal of the residual oil from the meal ensured complete reduction of karanjin, a fat-soluble constituent. The functional characteristics of proteins are affected with respect to solubility at various pH values from 2 to 11. There is a decrease in water and fat absorption capacities (50% and 35%). Emulsification capacity is found to reduced by 50% while the foam capacity decreases drastically (>60%). The available lysine content (3.46%) in acid-treated meal was comparable with the control (3.6%). The amino acid composition of the meal was not affected by the treatments. The protein digestibility corrected amino acid score (PDCAAS) of the meal was 0.6. Detoxification methods may potentially lead to effective value addition to these agro-resources.

Buscando uma alternativa de utilização do sangue animal e soro de leite para consumo humano, estudou-se o efeito da substituição de 10% de carne bovina em mortadelas, por misturas distintas de sangue suíno (tratado com monóxido de carbono ou não) e concentrado protéico de soro de leite (CPS), sobre a cor (valores de L*, a*, b*, c*, h* e ?E*), a composição química (teores de umidade, proteína, lipídio, cinzas, carboidratos e ferro), a textura (dureza, elasticidade e coesividade), a microbiológica (contagens de coliformes a 45 ºC, Staphylococcus coagulase positiva e Clostridium sulfito redutores) e a qualidade protéica (valores de PER, NPR e PDCAAS). Relacionaram-se os valores da mortadela-controle (sem adição de sangue e CPS) com outras nove mortadelas, com as respectivas misturas: M1 (100% sangue), M2 (80% sangue e 20% CPS), M3 (60% sangue e 40% CPS), M4 (40% sangue e 60% CPS), M5 (20% sangue e 80% CPS), M6 (100% CPS), M7 (100% sangue tratado com CO), M8 (60% sangue tratado com CO e 40% CPS) e M9 (20% sangue tratado com CO e 80% CPS). Na avaliação da cor os valores de L* aumentaram com a diminuição da adição de sangue e o aumento de CPS, devendo ser ressaltado que todas as formulações testadas diferiram (P < 0,05) da mortadela- controle e que todas as mortadelas que utilizaram sangue tratado com monóxido de carbono apresentaram (P < 0,05) valores de L* superiores àqueles das respectivas formulações similares que utilizaram sangue nãotratado. Os valores de a* elevaram-se com o aumento da adição de sangue e a diminuição de CPS. As mortadelas M5, M6 e M9 não diferiram (P > 0,05) da mortadela-controle. As mortadelas que utilizaram sangue tratado com monóxido de carbono não apresentaram valores de a* diferentes (P > 0,05) das formulações similares que utilizaram sangue não-tratado. Os valores de b* aumentaram com a diminuição da adição de sangue e aumento de CPS. Os valores de b* das mortadelas M4, M5 e M6 não diferiram (P > 0,05) daquele da mortadela- controle. As mortadelas M8 e M9, que utilizaram sangue tratado com monóxido de carbono, apresentaram valores de b* inferiores (P < 0,05) aos das mortadela s M3 e M5 que utilizaram sangue não-tratado. Os valores de h* aumentaram com a diminuição da adição de sangue e o aumento de CPS, devendo ser ressaltado que a mortadela M5 não diferiu (P > 0,05) da mortadela-controle. As mortadelas M7 e M8, que utilizaram sangue tratado com monóxido de carbono, apresentaram valores de h* inferiores (P < 0,05) aos das mortadelas M1 e M3, que utilizaram sangue não-tratado. Os valores de c* das formulações testadas não diferiram (P > 0,05) dos da mortadela-controle e não variaram em função do nível de adição de sangue ou CPS ou do tipo de sangue usado, com exceção da mortadela M7, que apresentou o maior valor de c* e diferiu da MC (P < 0,05). A mortadela M6 apresentou menor diferença de cor (?E*), avaliada como pouco perceptível , em relação à mortadela-controle (MC). O valor de ?E* elevou-se com a adição de sangue, ou diminuição de CPS, na formulação da mortadela, não sendo afetada pelo tipo de sangue utilizado. A composição centesimal das mortadelas não foi afetada (P > 0,05) pela substituição de 10% de carne por nenhumas das misturas de sangue e CPS. Nenhuma das formulações testadas diferiu (P > 0,05) da mortadela-controle quanto à dureza, elasticidade ou coesividade. A avaliação microbioló gica das mortadelas mostrou que todas as formulações testadas apresentaram contagens de coliformes a 45 °C, Staphylococcus coagulase positiva e Clostridium sulfito redutores abaixo dos limites propostos pela legislação brasileira. O coeficiente de eficiência protéica (PER), a razão protéica líquida (NPR) e o escore químico corrigido pela digestibilidade da proteína (PDCAAS) das formulações testadas não diferiram (P > 0,05) daqueles obtidos pela dieta à base de mortadela-controle. | Looking for a greater utilization of animal blood and whey for human consumption, it was evaluated the effect of substituting 10% of meat in mortadela for different mixtures of swine blood (treated or not with carbon monoxide) and whey protein concentrate (WPC), on color CIE values (L*, a*, b*, c*, h* and ?E*), chemical composition (moisture, protein, lipid, ashes, carbohydrate and iron), texture parameters (hardness, springiness and cohesiveness), microbial (Coliformes to 45 ºC, Staphylococcus positive coagulase and Clostridium sulfite reducers) and protein quality (PER, NPR and PDCAAS). Data of nine mortadela s formulations (M1 - 100% blood, M2 - 80% blood and 20% WPC, M3 - 60% blood and 40% WPC, M4 - 40% blood and 60% WPC, M5 - 20% blood and 80% WPC, M6 - 100% WPC, M7 - 100% blood treated with CO, M8 - 60% blood treated with CO and 40% WPC, and M9 - 20% blood treated with CO and 80% WPC) was contrasted against those of the control mortadela (without addition of blood and WPC). Color evaluation showed that L* values increased with the decrease in blood addition or increase of CPS. L* value of every mortadela formulation differed (P < 0.05) from the control mortadela; and mortadela s formulated with CO treated blood had higher (P < 0.05) L* values than their similar formulations based on regular untreated blood. a* values increased by increasing blood or decreasing WPC addition. a* values of formulations M5, M6 and M9 did not differ (P > 0.05) from that of the control. Formulations based on CO-treated blood had similar a* values (P > 0.05) than those of similar formulations using untreated blood. b* values increased with decrease in blood or increase of WPC addition. Formulations M4, M5 and M6 had similar (P > 0.05) b* values to those of the control. The mortadela s M8 e M9 based on utilization of CO-treated blood had lower b* values (P < 0.05) at the mortadelas M3 e M5 based on utilization of untreated regular blood. Decreasing blood, or increasing WPC, addition in the formulation resulted in an increase in h* values. Hue (h*) value of formulation M5 was similar (P > 0.05) to those of the control. The mortadelas M7 e M8 based on utilization of CO-treated blood had lower h* values (P < 0.05) at the mortadelas M1 e M3 based on utilization of untreated regular blood. c* values of the evaluated formulations differed (P < 0.05) from that of the control, and was not affected by blood or WPC addition nor by the type of blood used, except for the mortadela M7 that presented the largest value of c* and it differed of MC (P < 0.05). Regarding the control, formulation M6 presented the lowest color difference (?E*), described as "weakly percepted". ?E* values increased with the increase in blood, or with the decrease in WPC addition and was not affected by the type of blood used. Mortadela s composition was not affected (P > 0.05) by the substitution of 10% meat for any of the blood and WPC mixtures. None of the evaluated formulations differed from the control regarding the texture parameters (hardness, springiness and cohesiveness). Microbial evaluation showed that every formulated mortadela had Coliforme at 45 °C, Staphylococcus positive coagulase and sulfite reducing Clostridium counts bellow the Brazilian legislation. Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of the tested formulations were similar (P > 0.05) to those of the control mortadela.