RAZLIČITOST AMINOKISELINSKOG SASTAVA U ŽITARICAMA
Aminokiseline u žitaricama
Sažetak
Kvalitet proteina zasniva se na njihovom sastavu aminokiselina, posebno na sadržaju i dostupnosti esencijalnih aminokiselina. Žitarice su važni izvori proteina za ishranu ljudi, ali su limitirajuće u količinama esencijalnih aminokiselina, posebno lizina. Cilj ove studije bila je analiza hemijskog sastava i profila aminokiselina različitih žitarica koje su važne za ishranu ljudi. Sadržaj proteina, vlage i sirovih masti značajno je varirao od 7.83 do 13.22%, 11.45 do 13.80%, odnosno od 1.57 do 6.35%. Dobijeni rezultati su pokazali da ovas ima najveći sadržaj sirovih proteina (13.22%), sirove masti (6.35%) i sirove celuloze (9.42 %) u poređenju sa drugim žitaricama. Značajne (p < 0.05) varijacije postojale su u sadržaju esencijalnih i neesencijalnih aminokiselina među uzorcima sa najvećim nivoom u ovsu i pšenici. Što se tiče udela esencijalnih aminokiselina u ukupnim aminokiselinama, moglo bi se zaključiti da je on iznosio jednu trećinu u testiranim žitaricama. Utvrđeno je da je glutaminska kiselina najzastupljenija aminokiselina. Moglo bi se zaključiti da je aminokiselinski sastav ovsa najpovoljniji među žitaricama zbog visokog sadržaja proteina i lizina koji se u ograničenim količinama nalazi u većini žitarica.
Reference
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