000			02149nab a22003377a 4500
001			68071
003			MX-TxCIM
005			20250904111737.0
008			241106s1969 -us|||po p||| 00| 0 eng d
022			_a0021-8561
022			_a1520-5118 (Online)
024	8		_ahttps://doi.org/10.1021/jf60163a029
040			_aMX-TxCIM
041			_aeng
100	1		_aBressani, R. _9449
245	1	0	_aUse of opaque-2 corn in vegetable protein-rich foods
260			_aUnited States of America : _bAmerican Chemical Society, _c1969.
500			_aPeer review
520			_aThe protein quality of Opaque-2 corn in comparison to common corn as a component of vegetable protein mixtures was evaluated by growth and PER experiments. The results indicated that mixtures which have a lysine deficiency are improved in quality when prepared with Opaque-2 corn. Mixtures whose main protein source is soybean flour are not improved in protein quality as a result of preparation with Opaque-2 corn. Amino acid supplementation of the various mixtures made with common and Opaque-2 corn gave results which explained the responses observed. The results of additional studies indicated that the proteins of Opaque-2 corn and cottonseed flour do not complement each other. Opaque-2 corn and soybean protein complement each other in the range of 80 to 40% of the dietary protein from soybean, and 20 to 60% of the same from Opaque-2 corn. Similar values were found between Opaque-2 corn and cooked black beans. These results were interpreted in terms of the lysine concentration in Opaque-2 corn and the other proteins tested.
546			_aText in English
650		7	_aMaize _2AGROVOC _91173
650		7	_aPlant protein _2AGROVOC _920092
650		7	_aSoybean flour _2AGROVOC _932522
650		7	_aAmino acids _2AGROVOC _94464
650		7	_aCottonseed _2AGROVOC _937058
650		7	_aFlours _2AGROVOC _91113
650		7	_aLysine _2AGROVOC _95257
700	1		_aElias, L.G. _934052
773	0		_dUnited States of America : American Chemical Society, 1969 _gv. 17, no. 3, p. 659–662 _tJournal of Agricultural and Food Chemistry _wG444388 _x0021-8561
942			_2ddc _cJA _n0
999			_c68071 _d68063