Biological value of broccoli protein.
Journal Title: Вісник Київського національного торговельно-економічного університету - Year 2016, Vol 2, Issue 22
Abstract
Background. The biological value of vegetable protein is lower compared to animal one. Among vegetable crops only the proteins of potatoes and cabbage on the content of essential amino acids are close to the animal proteins. It is known that vegetable proteins do not play a decisive role to meet the needs of the body due to their low content in the plant material and low consumption. As plant protein is in the dense cell membranes and is difficult to be digested by enzymes, it reduces their absorption, which depending on the kind of vegetables is in the range of 70–80 %. The studies of the amino acid content and biological value of protein of broccoli cultivated in Ukraine had not been conducted yet. The aim of this study is identification the amino acid composition and biological value of the protein of cabbage broccoli zoned in Ukraine. Material and methods. The object of the study is protein of broccoli cabbage variety Partenon, Monaco F1, Belstar F1, Quinta F1. Studies were conducted on the following parameters: the content of amino acids and biological value of protein. Results. When determining amino acid composition of protein of broccoli cabbage of different varieties it was found that the Partenon variety (41.95 and 57.13 mg/100 mg protein) and Belstar F1 (42.26 and 57.91 mg/100 mg protein) contain the greatest amounts of amino acids. However, it should be noted that the investigated varieties of broccoli had no significant differences on this indicator. The conducted studies established that protein of broccoli variety Quinta F1 has the highest biological value (64.2). Conclusion. It has been established that all the studied varieties of broccoli have comparatively high biological value that is within 60.5–64.4. Thus it’s possible to claim that broccoli is a source of predominantly full vegetable proteins, but their amino acid composition is not balanced, which reduces their biological value compared to animal proteins. But at the same time it is known that vegetable proteins have a number of advantages over animals proteins, and therefore are being applied in the food industry more and more.
Authors and Affiliations
Svetlana Belinska, Stanislava Levitska
Keywords
Related Articles
- EP ID EP185326
- DOI -
- Views 121
- Downloads 0
BUSINESS ENVIRONMENT OF EDUCATIONAL AND SCIENTIFIC ACTIVITY
The concept of the modern university as the establishment that can cope with temporary problems of higher school caused by transition to the ‘society of knowledge’ is studied in the given article. Authors propose matrix...
ПРОТЕСТАНТИЗМ ЯК РЕЗУЛЬТАТ ЄВРОПЕЙСЬКОЇ РЕФОРМАЦІЇ
Розглянуто духовні, теологічні, політичні та соціально-економічні передумови Реформації і процес виникнення протестантизму. Визначено, що ініційований німецьким священиком Мартіном Лютером реформаторський рух став пере¬в...
IDENTITY OF RETAIL CHAINS CORPORATE BRANDS
Background. An efficient way to reduce uncertainty in today's globalized markets is to build sustainable, long-lasting, emotionally charged relationship between producers and consumers by branding products and services....
ПРОФЕСІОНАЛІЗМ МЕНЕДЖЕРІВ В УКРАЇНІ: РЕЗЕРВИ ЗРОСТАННЯ
Обґрунтованонапрями та чинники зростання професіоналізму менеджерів підприємств легкої та харчової промисловостіяк умови підвищення їх інноваційної активності. Проаналізовано тенденції змін на ринку праці та виявлено пот...
INTEGRAL ASSESSMENT OF THE INNOVATION OF THE ENTERPRISE'S ACTIVITY
It is proved that the marketing of innovations is an indicator of the innovation activity of the enterprise and the structural component of its innovation policy. Formed in such areas as market research, pricing and inno...