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Changes in available methionine and tryptophan contents during cereal flake production

✍ Scribed by Horvati?, Marija; Vedrina-Dragojevi?, Irena

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
83 KB
Volume
80
Category
Article
ISSN
0022-5142

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✦ Synopsis

The changes in available methionine and tryptophan contents during industrial production of wheat, rye, barley and oat ¯akes have been investigated. The contents of available methionine and tryptophan were lowered signi®cantly (p = 0.05) under conditions of technological processing. The total decrease in available methionine ranged from 13 to 26% and tryptophan from 10 to 20%. Hydrothermal treatment (120 °C, 60 min, 1.99 Â 10 5 Pa) of whole cereal grain had a considerable impact on the damage to available methionine, but the highest decrease in tryptophan was determined after the ¯aking process (70 °C, 0.3 mm gap). The total decrease in these amino acids correlates signi®cantly (p = 0.001) and positively with values for lipid oxidation products, expressed on a total lipid basis, in cereal ¯akes as well as in untreated cereal grains. Available methionine and tryptophan contents in proteins of cereal ¯akes equalled or exceeded requirements for adults recommended by the FAO 1985 reference pattern.

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