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
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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
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