Effect of the Extraction of a Hemagglutinin on the Nutritive Value of Amaranthus leucocarpus Seeds
作者： A.M. CALDERÓN de la BARCA , J.L. OCHOA , M.E. VALENCIA
DOI: 10.1111/J.1365-2621.1985.TB10569.X
关键词: Biochemistry 、 Extraction (chemistry) 、 Saline 、 Amaranth 、 Lysine 、 Meal 、 In vivo 、 Agglutinin 、 Hemagglutinin 、 Food science 、 Biology
摘要: Hemagglutinins present in Amaranthus leucocarpus seed meal were extracted with saline buffer and nutritive value was estimated by PER, NPR as well Digestible Energy Consumption Evaluations. Protein digestibility determined both vitro vivo. Trypsin inhibitor activity also determined. Saline-extracted Amaranth had significantly higher PER values than whole (p<0.05). There no significant differences digestible energy (Kcal/day/ animal) protein consumption (g/day/animal) between diets A. improves after the extraction procedures has a good potential complementary food due to its lysine content. In addition purified agglutinin may be useful biochemical.
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