Protein Content and Amino Acid Composition in Grains of Wheat-Related Species

The protein content and amino acid composition for 17 wheat-related species （WRS） and three common wheats （control） were determined and analyzed, and the essential amino acids （EAAs） in WRS were evaluated according to FAO/WHO amino acid recommendations. The results showed that the mean protein content for WRS was 16.67%, which was 23.21% higher than that for the control. The mean contents （g 100 g^-1 protein） of most amino acids for WRS were lysine 2.74%, threonine 2.83%, phenylalanine 4.17%, isoleucine 3.42%, valine 3.90%, histidine 2.81%, glutamic acid 29.96%, proline 9.12%, glycine 3.59%, alanine 3.37%, and cysteine 1.57%, which were higher than those for the control. The contents of the other 6 amino acids for WRS were lower than those for the control. The materials （Triticum monococcum L., Triticum carthlicum Nevski, and Triticum turgidum L.） contained relatively high concentration of the most deficient EAAs （lysine, threonine, and methionine）. Comparing with FAO/WHO amino acid recommendations, the amino acid scores （AAS） of lysine （49.8%）, threonine （70.7%）, and sulfur-containing amino acids （74.8%） were the lowest, which were considered as the main limiting amino acids in WRS. It was observed that the materials with Triticum urartu Turn. （AA） and Aegilops speltoides Tausch. （SS） genomes had relatively high contents of protein and EAA. The contents of protein （16.91%）, phenylalanine （4.78%）, isoleucine （3.53%）, leucine （6.16%）, and valine （4.09%） for the diploid materials were higher than those for the other materials. These results will provide some information for selecting parents in breeding about nutrient quality and utilization of fine gene in wheat.

Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

Objectives:Amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

Comparative Nutritional Analysis on Fish Meal and Meat and Bone Meal of Harmless Treatment of Dead Pig Carcass

In order to explore the resource utilization of the harmless treatment product(pork meat and bone meal,abbreviated PM)of pigs died of non-communicable diseases,the general nutritional components and amino acid composition of PM and fish meal were determined and compared.The results showed that the contents of moisture,crude protein,crude fat and ash in PM and fish meal were 3.25%and 8.92%,66.65%and 66.67%,13.52%and 8.23%,18.25%and 21.50%,respectively.The contents of essential amino acids(EAA)in PM and fish meal were 19.94%and 22.35%,respectively.For PM and fish meal,the first limiting amino acid was Met(methionine)+Cys(cysteine),and the second limiting amino acid was Lys(lysine);their essential amino acid indexes(EAAI)were 66.60 and 77.04,respectively;and their delicious amino acid(DAA)contents were 26.89%and 23.15%,respectively.In summary,the meat and bone meal of pigs died of non-communicable diseases has the characteristics of high protein and low ash contents,and has certain development and utilization potential as a recycled waste resource,especially in aquatic feed to replace fish meal.

Analysis on Chemical Constituents of Rhodiola crenulata

[Objectives] To measure and analyze chemical composition of R. crenulata. [Methods] Taking R. crenulata in Lang County of Tibet as the research object,the routine nutritional components,trace elements and amino acid were determined,and the nutrition was evaluated by the international general evaluation method. [Results]The protein content of R. crenulata in Lang County of Tibet was 2. 08%,and fat was 5. 67%. Amino acid was incomplete amino acid,and Ile,Met + Cys were the first limiting amino acids of rhodiola root protein,while Leu was the second limiting amino acid of rhodiola root protein. The final amino acid score was 0. Magnesium,iron,zinc and other mineral elements were abundant,and there was no mercury,cadmium,lead and other heavy metals residues. [Conclusions]The research could provide a powerful basis for industrialization development of rhodiola.