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Content of amino acids and minerals in selected sorts of legumes

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dc.title Content of amino acids and minerals in selected sorts of legumes en
dc.contributor.author Vojtíšková, Petra
dc.contributor.author Švec, Pavel
dc.contributor.author Kráčmar, Stanislav
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 7
utb.relation.issue 1
dc.citation.spage 136
dc.citation.epage 140
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting en
dc.identifier.doi 10.5219/299
dc.relation.uri http://www.potravinarstvo.com/en/issues/
dc.subject Amino acid en
dc.subject Legumes en
dc.subject Minerals en
dc.subject Protein en
dc.subject Statistics en
dc.description.abstract The aim of this study was to determine amino acid composition and mineral content in selected legume samples. All analyses were carried out at the laboratory temperature of 21±2 °C in triplicate. Amino acid composition was determined using the automatic amino acid analyzer AAA 400 with post-column derivatization. To assess the nutritional value of protein, index of essential amino acids (EAAI) was calculated. Minerals were determined using the atomic absorption spectrometer AA 30. All results were statistically evaluated. The highest content of Cys, Glu, Asp, Leu, Lys and Arg was determined in seeds of G. max; only the content of Cys and His was lower than 10 g kg-1. The greatest total content of essential amino acids (EAA) was discovered in soybeans, almost 128 g kg-1. The majority (Na, K, Mg, and Ca), trace (Fe, Zn, and Cr) and toxic elements (Pb, Cd) were determined. Legumes were rich in Mg and Ca-mainly G. max and Ph. vulgaris. The content of Mg in was 2.1 g 1000g-1 in soybeans and 1.6 g 1000g-1 in common beans. Also in these two legumes the greatest concentration of toxic Pb was found. Values obtained during the determination of the chemical composition in samples of legumes and buckwheat products can be influenced by many factors, e.g. climatic conditions, location etc. © 2013 Potravinarstvo. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003582
utb.identifier.obdid 43870234
utb.identifier.scopus 2-s2.0-84889028708
utb.source j-scopus
dc.date.accessioned 2013-12-30T12:31:13Z
dc.date.available 2013-12-30T12:31:13Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Vojtíšková, Petra
utb.contributor.internalauthor Kráčmar, Stanislav
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