Articles
QUANTITY AND QUALITY OF PROTEINS IN ARTICHOKE BY-PRODUCTS (CYNARA SCOLYMUS L.)
Article number
681_70
Pages
505 – 510
Language
English
Abstract
With the objective of knowing the quantity and quality of their proteins, the by-products of artichokes were analyzed.
This investigation had two objectives: to increase its value and to decrease the environmental impact of waste.
The plant material used was the waste resulting from the industrial transformation of the “Blanca de Tudela” artichoke variety.
The protein content of the external bracts, was analyzed by the Kjeldalh’s official method.
The aminoacid make-up was analyzed after acid hydrolysis in an auto-analyser equipped with an ion exchange column.
After pigment and polysaccharide extractions, the protein content of the higher 500 mm fraction was of 15.02 %, similar to other dry forages.
This protein content converted it into a very interesting by-product for animal feed without any further purification, and for elaborating prepared foods.
The results of the aminoacid analysis show an apparently balanced content of aminoacids, especially of the essential ones.
To the compare this content with that of egg protein, the aminoacid deficit was reduced and similar that presented by wheat flour.
The aminoacid quality was also evaluated using the chemical value (CV) and essential amino acids (EAA) indices.
The quantity and quality of protein obtained from the dehydrated artichoke residues, converts it into an very interesting food stuff that can be expected to provide potential added value and may help improve the economic yield of this cultivation.
This investigation had two objectives: to increase its value and to decrease the environmental impact of waste.
The plant material used was the waste resulting from the industrial transformation of the “Blanca de Tudela” artichoke variety.
The protein content of the external bracts, was analyzed by the Kjeldalh’s official method.
The aminoacid make-up was analyzed after acid hydrolysis in an auto-analyser equipped with an ion exchange column.
After pigment and polysaccharide extractions, the protein content of the higher 500 mm fraction was of 15.02 %, similar to other dry forages.
This protein content converted it into a very interesting by-product for animal feed without any further purification, and for elaborating prepared foods.
The results of the aminoacid analysis show an apparently balanced content of aminoacids, especially of the essential ones.
To the compare this content with that of egg protein, the aminoacid deficit was reduced and similar that presented by wheat flour.
The aminoacid quality was also evaluated using the chemical value (CV) and essential amino acids (EAA) indices.
The quantity and quality of protein obtained from the dehydrated artichoke residues, converts it into an very interesting food stuff that can be expected to provide potential added value and may help improve the economic yield of this cultivation.
Publication
Authors
L. Almela, T. Rodríguez, M.J. Roca, D. Martiínez, J.A. Fernández-López
Keywords
Protein, aminoacid, quality indices.
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