On the Nutritive Components in Buckwheat (Part 1)
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概要
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The nutritive components and amino acids in the buckwheat flour fractions were determined. These flour fractions were obtained by milling the buckwheat kernel as follows: the first milled product was SF fraction (yield 16%), the second product 1 F (yield 40%), the third product 2 F (yield 40%) and the last product 3 F (yield 3%).<BR>Protein, lipid, ash and phosphate were abundant in the periphery of the endosperm and carbohydrate was in the inner portions. The localization of these components in the buckwheat kernel are similar as in the cereals. Protein content was highest (38.4%) in 2 F fraction and lowest (4.3%) in SF fraction.<BR>These four fractions of the buckwheat flour contained salt-soluble (over 50% content), alkalinesoluble (from 15% to 37% content) and alcohol-soluble proteins (only a few percent content), and in all fractions the salt-soluble proteins were the main proteins and the alcohol-soluble prolamin was the minor one.<BR>The buckwheat flour fractions were found to differ from each other in their amino acid composition. Especially 1 F fraction contained less tyrosine and glutamic acid and more tryptophan, alanine, threonine and valine than those in other flour fractions.<BR>The essential amino acid patterns of the buckwheat flour indicated that the limiting amino acid of these flour fractions was methionine and that the protein value of each fraction was as follows: SF (50), 1 F (62), 2 F (72), 3 F (44). Amino acid composition of 1 F and 2 F fractions indicated to be nutritionally superior to that of other fractions.
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