Table Of ContentAMINO 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 proteins
Congresses. 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.
Distributors for Albania, Bulgaria, Chinese People's Republic, Cuba, Czechoslovakia, German Democratic
Republic, Hungary, Korean People's Republic, Mongolia, Poland, Romania, the U.S.S.R., Vietnam, and
Yugoslavia
Kultura Hungarian Foreign Trading Company
P.O.B. 149
H-1389 Budapest 62, Hungary
Distributors for all remaining countries
Kluwer Academic Publishers Group,
P.O.Box 322, 3300 AH Dordrecht, Holland
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 CEREAL
LEGUME 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
Description: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 de
