Amino Acid Composition and Biological Value of Cereal Proteins

1. Front Matter

   Pages i-xv

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2. General Problems

   1. Front Matter

      Pages 1-1

      PDF

   2. Cereal Proteins — Past, Present, Future

      • Radomir Lásztity

      Pages 3-26

   3. Cereal Utilization in West Africa

      • D. Y. Dako

      Pages 27-43

   4. The Role of Cereal and Plant Proteins in the World Food Supply

      • György Kárpáti, Brwa M. Saeed

      Pages 45-55

   5. Amino Acid Problem of Cereals at Daily Meals

      • F. Vaníček, Ḃ. Turek

      Pages 57-66

   6. Nutritional Functions of Cereals

      • J. Rigó

      Pages 67-79

   7. Cereal Proteins in Human Nutrition

      • L. R. Hackler

      Pages 81-104

3. Methology of Protein Quality Evaluation

   1. Front Matter

      Pages 105-105

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   2. Protein Nutritional Quality: A Modeling Approach

      • L. Preston Mercer, J. M. Gustafson, S. J. Dodds

      Pages 107-130

   3. In Vivo Methods in the Evaluation of the Nutritional Quality of Cereal Proteins

      • Brigitta Walger-Kunze

      Pages 131-162

   4. Specificity of Amino Acids for Nutritional Evaluation of Proteins

      • Akira Yoshida

      Pages 163-182

   5. Amino Acid Scoring Systems and their Role in the Estimation of the Protein Quality of Cereals

      • Peter L. Pellett

      Pages 183-203

   6. Mathematical Modeling of Protein Nutritional Quality from Amino Acid Composition

      • M. Hidvégi, F. Békés

      Pages 205-286

   7. Prediction of Protein Nutritive Value of Cereal-Legume Blends Using Rat Bioassays and Amino Acid Scores

      • F. W. Sosulski, G. Sarwar

      Pages 287-294

   8. Differences between Digestibilities of Protein and First Limiting Amino Acid in Some Plant Products

      • G. Sarwar

      Pages 295-303

   9. Available Amino Acid Score: Method for Protein Quality Evaluation

      • G. Sarwar

      Pages 305-309

   10. Simple Enzymic Methods for Prediction of Plant Protein Digestibility

       • András Salgó, Katalin Ganzler, Jolán Jécsai

       Pages 311-323

   11. Optimization of Lysine Composition in Plant Breeding Programmes and in Feed Technology by the Dye-Binding Analysis

       • Lars Munck

       Pages 325-336

   12. Determination of Reactive Lysine by Dye-Binding

       • A. Baráth, A. Halász

       Pages 337-345

Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel­ oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de­ termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter­ national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici­ pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in­ fluencing the composition and the role of cereal proteins in nutrition and animal feeding.

• Amino acid
• Gluten
• biochemistry
• cereals
• chemistry
• nutrition
• processing

• Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary

  Radomir Lásztity, Máté Hidvégi

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