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Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate

Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixtu...

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Autores principales: Sidorova, Yuliya S., Petrov, Nikita A., Perova, Irina B., Kolobanov, Alexey I., Zorin, Sergey N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137383/
https://www.ncbi.nlm.nih.gov/pubmed/37107523
http://dx.doi.org/10.3390/foods12081728
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author Sidorova, Yuliya S.
Petrov, Nikita A.
Perova, Irina B.
Kolobanov, Alexey I.
Zorin, Sergey N.
author_facet Sidorova, Yuliya S.
Petrov, Nikita A.
Perova, Irina B.
Kolobanov, Alexey I.
Zorin, Sergey N.
author_sort Sidorova, Yuliya S.
collection PubMed
description Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value.
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spelling pubmed-101373832023-04-28 Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate Sidorova, Yuliya S. Petrov, Nikita A. Perova, Irina B. Kolobanov, Alexey I. Zorin, Sergey N. Foods Article Special attention is being paid to the study of amaranth proteins. They are characterized by a high biological value that significantly exceeds those of grain crops. The production of protein concentrate from amaranth flour includes preliminary enzymatic hydrolysis, extraction of the resulting mixture, protein precipitation, microfiltration, and freeze-drying. In our study, the obtained amaranth protein concentrate was limited by valine, with an amino acid score of 74%. The true digestibility of the amaranth protein concentrate determined in vivo was 97.6 ± 0.3%, which was significantly lower than that of casein (99.3 ± 0.2%). The protein digestibility-corrected amino acid score value of the concentrate was 72.2%. The obtained concentrate was a rich source of selenium, copper, magnesium, manganese, and iron. Ferulic acid was the only polyphenolic compound found in the amaranth protein concentrate, but its content was significantly greater compared to the original flour. Saponins were not removed completely during the process of obtaining the amaranth protein concentrate. We identified 15 saponins in the concentrate, mainly of the bidesmoside type, the sapogenins of which are related derivatives of oleanolic acid. Thus, the developed amaranth protein concentrate can be used as an ingredient in functional food products, with a high biological value. MDPI 2023-04-21 /pmc/articles/PMC10137383/ /pubmed/37107523 http://dx.doi.org/10.3390/foods12081728 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sidorova, Yuliya S.
Petrov, Nikita A.
Perova, Irina B.
Kolobanov, Alexey I.
Zorin, Sergey N.
Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title_full Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title_fullStr Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title_full_unstemmed Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title_short Physical and Chemical Characterization and Bioavailability Evaluation In Vivo of Amaranth Protein Concentrate
title_sort physical and chemical characterization and bioavailability evaluation in vivo of amaranth protein concentrate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137383/
https://www.ncbi.nlm.nih.gov/pubmed/37107523
http://dx.doi.org/10.3390/foods12081728
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