AMINO ACID COMPOSITION AND BIOLOGICAL VALUE OF CEREAL PROTEINS

AMINO ACID COMPOSITION AND BIOLOGICAL VAL VE OF CEREAL PROTEINS

Proceedings of the International Association for Cereal Chemistry

Symposium on Amino Acid Composition and Biological Value of

Cereal Proteins

Budapest, Hungary, May 31-June I, 1983 with supplemental invited contributions

Edited by

RADOMIR LASZTITY and MAT E HID V E G I

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

D. Reidel Publishing Company

A MEMBER OF THE KLUWER ACADEMIC PUBLISHERS GROUP

Dordrecht / Boston / Lancaster

Library of Congress Cataloging in Publication Data

International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins (1983: Budapest, Hungary) Amino acid composition and biological value of cereal

proteins.

Includes index. I. Grain--Congresses. 2. Grain--Composition--Congres­

ses. 3. Amino acids--Congresses. 4. Plant proteins­Congresses. 5. Cereals as food--Congresses. 6. Grain as feed--Congresses. I. Lasztity, Radomir. II. Hidvegi, Mate, 1955- . III. International Association for Cereal Chemistry. IV. Title. SB188.2.1576 1983 641.3'31 84-29827

ISBN-13: 978-94-010-8844-2 e-ISBN-13: 978-94-009-5307-9 DOl: 10.1007/978-94-009-5307-9

Distributors for the U.S.A. and Canada Kluwer Academic Publishers, 190 Old Derby Street, Hungham, MA 02043, U.S.A.

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Joint edition published by D. Reidel Publishing Company, Dordrecht, Holland and Akademiai Kiad6, Budapest, Hungary

All Rights Reserved Softcover reprint of the hardcover 18t edition 1985

© 1985 by Akademiai Kiad6, Budapest, Hungary No part of the material protected by this copyright notice may be reproduced or utilized in any form or any means, electronic or mechanical, including photocoying, recording or by any information storage and retrieval system, without written permission from the copyright owner

PREFACE

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.

The editors hope that the contribution of well known spe­

cialists, working in the different fields related to cereal

science and technology, make the Proceedings a valuable source

of information for agronomists, food scientists and technol­

ogists, nutritionists and decision makers interested in the

more effective and widespread use of cereals, cereal proteins

and protein preparations, and in the improvement of the biolo­

gical value of cereal proteins, foods and feeds containing

cereal proteins.

The editors are particularly grateful to the staff of the

Akademiai Kiad6, Budapest, Hungary and D. Reidel Publishing

Company, Dordrecht, Holland for the excellent preparation of

this book.

Professor Radomir Lasztity

CONTENTS

PREFACE v

INTRODUCTION xi

PART

GENERAL PROBLEMS

Lasztity,R. CEREAL PROTEINS - PAST, PRESENT, FUTURE 3

Dako,D.Y. CEREAL UTILIZATION IN WEST AFRICA 27

Karpati,Gy., Saeed,B.M. THE ROLE OF CEREAL AND PLANT PROTEINS IN THE WORLD FOOD SUPPLY 45

Van!~ek,F., Turek,B. AMINO ACID PROBLEM OF CEREALS AT DAILY MEALS 57

Rig6,J. NUTRITIONAL FUNCTIONS OF CEREALS 67

Hackler,L.R. CEREAL PROTEINS IN HUMAN NUTRITION 81

PART 2

METHODOLOGY OF PROTEIN QUALITY EVALUATION

Mercer,L.P., Gustafson,J.M., Dodds,S.J. PROTEIN NUTRITIONAL QUALITY: A MODELING APPROACH 107

Walger-Kunze,B. IN VIVO METHODS IN THE EVALUATION OF THE NUTRITIONAL QUALITY OF CEREAL PROTEINS 131

VII

Yoshida,A. SPECIFICITY OF AMINO ACIDS FOR NUTRITIONAL EVALU-ATION OF PROTEINS 163

Pellett,P.L. AMINO ACID SCORING SYSTEMS AND THEIR ROLE IN THE ESTIMATION OF THE PROTEIN QUALITY OF CEREALS 183

Hidvegi,M., Bekes,F. MATHEMATICAL MODELING OF PROTEIN NUTRITIONAL QUALITY FROM AMINO ACID COMPOSITION 205

Sosulki,F.W., Sarwar,G. PREDICTION OF PROTEIN NUTRITIVE VALUE OF CEREAL­LEGUME BLENDS USING RAT BIOSSAYS AND AMINO ACID SCORES 287

Sarwar,G. DIFFERENCES BETWEEN DIGESTIBILITIES OF PROTEIN AND FIRST LIMITING AMINO ACID IN SOME PLANT PRODUCTS 295

Sarwar,G. AVAILABLE AMINO ACID SCORE: METHOD FOR PROTEIN QUALITY EVALUATION 305

Salg6,A., Ganzler,K., Jecsai,J. SIMPLE ENZYMIC METHODS FOR PREDICTION OF PLANT PROTEIN DIGESTIBILITY 311

Munck,L. OPTIMIZATION OF LYSINE COMPOSITION IN PLANT BREEDING PROGRAMMES AND IN FEED TECHNOLOGY BY THE DYE-BINDING ANALYSIS 325

Barath A., Halasz A. DETERMINATION OF REACTIVE LYSINE BY DYE-BINDING 337

PART 3

CHEMISTRY (AMINO ACID COMPOSITION) AND BIOCHEMISTRY OF CEREAL PROTEINS

Golenkov,V.F. COMPARATIVE AMINO ACID COMPOSITION OF PROTEINS OF WHEAT, RYE AND TRITICALE GRAIN 349

Nehez,R. BIOENERGETIC ASPECTS OF AMINO ACID PRODUCTION IN CEREALS 357

Nierle,W. VIEWS ON THE AMINO ACID COMPOSITION OF GRAIN AND THE INFLUENCE OF PROCESSING 371

Torok,E. CONTRIBUTIONS TO THE AMINO ACID COMPOSITION OF PROTEIN FRACTIONS OF WHEAT FLOURS 383

VIII

Ka9zkowski,J., Kurowska,E., Moskal,M. ACTION OF SOME PROTEINASES ON WHEAT GLUTEN ISOLATED FROM MATURE AND DEVELOPING KERNELS 391

Nemeth,I. EFFECTS OF FERTILIZERS ON THE AMINO ACID COMPOSI-TION OF CEREAL PROTEIN 399

Orsi,F. EFFECT OF THERMAL PROCESSING ON THE TRYPTOPHAN CONTENT OF BABY FOODS 409

Sharobeem,S.F., Lasztity,R., Hidvegi,M., Salg6,A., Simon-Sarkadi,L.

AMINO ACID CONTENT AND IN VITRO PROTEIN QUALITY OF DIFFERENT CORN VARIETIES 421

Baudet,J., Huet,J.-C., Mosse,J. THE AMINO ACID COMPOSITION OF WHEAT GRAIN AS RELATED TO ITS PROTEIN CONTENT 439

PART 4

PROTEIN PREPARATIONS AND CEREALS - COMPOSITION AND NUTRITIVE VALUE

TsentC.C. AMINO ACID COMPOSITION AND BIOLOGICAL VALUE OF CEREAL GERMS 453

Cerletti,P., Restani,P. MAIZE GERM PROTEINS, THEIR COMPOSITION, NUTRITIVE VALUE AND FUNCTIONAL PROPERTIES 467

Barber,S., Benedito de Barber,C. CHEMICAL AND BIOLOGICAL DATA OF RICE PROTEINS FOR NUTRITION AND FEEDING 481

Geervani,P. THE INFLUENCE OF HOME PROCESSING ON THE QUALITY OF CEREAL AND MILLET PROTEINS 495

Juhasz,B., Szelenyi-Galantai,M., Jecsai J., Somssich I. COMPARATIVE STUDY OF YIELD AND BIOLOGICAL VALUE OF DIFFERENT CORN VARIETIES 521

Hesser,J.M. WHEAT GLUTEN - A NUTURAL PROTEIN FOR THE FUTURE-TODAY 529

Sarkki,M.-L., Saarinen E.-R. WHEAT PROTEIN PRODUCTS IN NUTRITION 543

IX

PART 5

CEREALS IN FOOD AND FEED

Kies/C. AMINO ACID BIOAVAILABILITY FROM WHOLE-WHEAT FLOUR BREAD AND EXTRACTED WHEAT FLOUR BREAD BY HUMANS 553

Sosulki/F.W., Fleming,S.E. AMINO ACID INDICES AND RAT BIODATA FOR COMPOSITE FLOUR BREADS FORTIFIED WITH LEGUME AND OILSEED PROTEINS AND LYSINE 561

Lindner,K. FORTIFICATION OF WHEAT FLOUR WITH POTATO PROTEIN 569

Hurwitz,S. CALCULATION OF THE AMINO ACID REQUIREMENTS OF GROWING BIRDS UNDER VARIABLE ENVIRONMENTAL CONDITIONS 577

Fekete,L. REMARKS ON THE IMPORTANCE OF PROTEIN QUALITY IN MIXED FEEDS 595

T6th,A., Herendi,A., Rether,D. THE IMPROVEMENT OF PROTEIN UTILIZATION IN INDUSTRIAL FEEDS AND CEREALS 601

LIST OF CONTRIBUTORS 615

SUBJECT INDEX 619

x

I NTRODUCTI ON

PROGRESS OF GRAIN CULTIVATION AND RESEARCH IN HUNGARY

The temperate climate of Hungary, its soil and its relief

ensure favourable conditions for growing cereals. These basic

fundamentals together with our economic policy made the dynamic

development of our cultivation of grain crops possible. Up to

the seventies, the yield of wheat crops increased by more than

a factor of 2.5 as compared to the yield in the sixties. In

1982 it was 4400 kg/ha, but the record yield achieved in 1980

was 4760 kg/ha. In the period 1976-1980, Hungary took 8-th

place amon9 the wheat-growing countries of the world, or for

average yield 6-th place when considering only the countries

growing wheat on fields above 200 000 ha.

The considerable increase in the yield of wheat in Hungary

is both a result of growing new species with a rich yield, and

of the complex mechanization of agriculture.

The yield of our most important cultivated plant, corn,

was also doubled in the above period of time. Similar results

have been achieved for corn.

The increase in yields in obviously not a unique phenom­

enon restricted to Hungary. The change in conditions for

growing wheat can be found allover the world, as is shown by

the increase of the average yields. In the opinion of geneti­

cists, this is not yet ~he end of this significant increase;

the biological potential does promise even greater results. It

seems that the yield will be restricted rather by economic

arguments than biological considerations.

XI

Wheat is a very important basic material in food produc­

tion. In the years preceding the Second World War, about half

of the everyday energy requirement of humans was provided by

food on flour basis, and about one-third of it by animal nutri­

ents. Nowadays this ratio is reversed, food of flour basis

forming about 1/3 of the necessary energy, and animal nutrients

40-45%. This change has occurred in all parts uf the world well­

provided with food. Consequently, there has been a decrease in

the usage of grain crops as basic nutrition.

A characteristic picture of the state of agriculture in

Hungary can be obtained by comparing the total dry residue of

agricultural products. It is apparent from this that wheat con­

tributes 25%; a similar amount is provided by corn. The amounts

of rough fodder and cereal fodder are also significant, and the

remaining 14% includes all the other main agricultural products,

such as grapes, fruit, sugar, etc.

Thus the subject of today's symposium, "Amino acid composi­

tion and biological value of cereal proteins", is very impor­

tant in Hungary,let alone the fact that in countries not so

well-provided with food the major part of food consumed consists

of cereal nutrients. That is, in several countries the amount

of animal nutrient available is catastrophically low, therefore

a very important role is played there by the quality, quantity

and distribution of crops. In this light, the role of growing

grain crops has another significance. The wheat grown in Hungary

serves primarily to satisfy the demands of the population with

flour, about 1.6 million tons being used for this purpose. The

export is also significant: it forms about 20-25% of the

harvest, but the amount used for forage is also very high,

being nearly 50%. On studying these numbers we can conclude

that Hungary is relatively rich in wheat, and also in other

fodders, so that besides the significant extent of wheat export,

we also have an indirect export, i.e. the wheat used for

feeding is exported in the form of animal nutrients. Statistics

show that, in addition to the almost 11 million Hungarian

people, we provide nutrients for a further 8-9 million people

at a similarly high level. From this it follows that the

XII

quality and quantity of animal breeding also depends on crop

growing. This means that the dynamic development of Hungarian

food production is based on the results of crop-growing.

In Hungary, there are two famous research institutes

dealing with the improvement of wheat: in Martonvasar and in

Szeged. In recent decades they have increased the number of

species considerably, developing wheat and corn species equi­

valent to the best foreign species, or even better under do­

mestic conditions, the breed of which are now in progress. As

I mentioned earlier, our conditions are favourable for growing

high quality wheat, but the increase in demand and the poten­

tial for wheat export makes continued research work on the

improvement of yield and quality imperative. In Hungary, the

agrotechnical branch of agricultural research is very important.

It encompasses studies into the effective utility of green

crops, the mode of cultivation, various types of dunging, pes­

ticides and irrigation. Of equal importance is the research

aimed at the determination of the optimum time for fertilizing,

or at clarifying the role of the individual components of

fertilizers. In the opinion of researchers, the genetic poten­

tial of the new species is utilized only in about 70%. The

results of top state farms support this statement convincingly.

Further research work is done on increasing the yield and im­

proving the quality, and an ever increasing role in this is

played by the state farms. Outstanding results are obtained by

there farms. These production systems work with up-to date agro­

chemistry, special systems of machines, programmed plant pro­

tection, and soil conservation, because the value of a given

wheat species can only assert itself under optimum agrotech­

nical conditions. The exploitation of the genetic productivity

of the new crop species with a rich yield and a high quality is

only possible by the practical application of the most recent

scientific results.

Numerous Hungarian researchers are also dealing with the

nutritive value of crop proteins, as it is demonstrated by the

lectures in this symposium. The research work in Hungary con­

cerning cereals is coordinated in two great projects. One of

them is the governmental re·search programme "Development of

XIII

grain crop cultivation" in progress at the two above mentioned

institutions, and the other one is the branch research programme

"Development of products and production of cereal-based food"

led by the Research Institute for Milling and Baking Industry.

These projects comprehend the whole field of grain crops fTom

the improvement to the production of different crop-based foods.

In Hungary there are old traditions for the improvement,

processing and industrial utilization of wheat; it is enough to

refer to the improvement experiments at the end of the last

century, or to the appearence of the new, improved species at

the beginning of this century, or to the scientific methods

developed for studying flour. This last event recently had its

50-th anniversary. However, the Hungarian inventors of the

chill-casted crushing cylinder providing the basis for an up-to­

date milling industry, and of the plansifter could also be

mentioned in this context.

Hungarian experts also take part in the work of the Inter­

national Association for Cereal Chemistry. One of the main

fields of activity of ICC is concerned with the unifying of ex­

perimental methods, i.e. with international standardization.

Those who keep track of the Hungarian standards find numerous

signs of well grounded investigations based on international

comparisons of the different workshops of ICC. The forums of

ICC are suitable for lectures of international standard de­

livered by Hungarian experts in cereals, today's opportunity

also being one of them. The Hungarian researchers take an

active part in the workshops of ICC, thereby enriching interna­

tional scientific life with domestic results. We have also

acquired new knowledge by hearing about the identification of

wheat species by biochemical procedures, the application of

up-to-date instruments such as NIR spectroscopy or atomic ab­

sorption spectroscopy in the rapid determination of the com­

position of crops, etc.

In addition to our activity in the workshops, we also take

part in documentation, as a result of which valuable pieces of

information can be exchanged. In connection with the 50-th

anniversary mentioned earlier, in 1978 a working committee of

the group dealing with documentation was organized. ICC provides

XIV

a good opportunity for deepening the connections between re­

searchers of different countries and the exchange of information.

The atmosphere of the Commission is determined by the common

interest in the investigation of cereals, particularly in their

chemistry.

The book is a significant landmark in this work, and I

hope that the researchers will learn by this more about each

others' work; at the same time, they will get an overview of

the successful work on cereal research and production in

Hungary.

Professor Lajos Lenart,

General Manager,

Grain Trust, Hungary

xv