Determination Of Amino Acid Composition Of Broсcoli Cabbage Protein

A wide range of fresh fruits and vegetables grown in different geographical areas and represented in International trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study.The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin.The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked.8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don't differ significantly in this indicator.A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg).The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively.Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %.The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein.The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry

Effect of Blanching and Treatment with a Salt Solution on the Biological Value of Broccoli

We studied and analyzed the components of the biological value of broccoli, the variety of Parthenon, cultivated in the regions of Ukraine. The research results are reported, the changes in the content of ascorbic acid, isothiocyanates were analyzed, as well as a pigment composition: chlorophyll and β-carotene in the freshly harvested broccoli, as well as after its pretreatment before freezing: by blanching and aging in a solution of food salt.It was proved that the best technique for the pre-treatment of broccoli before freezing, which allows its original consumer properties to be maximally preserved, is its aging in a 3-% food salt solution for 20 minutes. Compared with blanching, aging in a salt solution contributes to the maximum retention of the biological value of broccoli.It was established that broccoli of the variety Parthenon contains 116.4 mg/100 g of ascorbic acid. After blanching, losses are 19.3 %. We confirmed a significant reduction in the content of isothiocyanates, by 43 %, as compared to the content in the original raw material. The loss of chlorophyll is 26 %, specifically a-chlorophyll ‒ 10%, b-chlorophyll ‒ 16 %. The ratio of the a- and b-chlorophyll forms changes as well.The results indicate that when aged in a food salt solution, the losses of ascorbic acid are 5 %, isothiocyanates ‒ 28.2 %. The content of β-carotene does not change in comparison with the original raw material, while the chlorophyll content increases by 6.3 %. There are no changes to the ratio of the chlorophyll forms. Stabilization of the content of ascorbic acid is due to the lack of high-temperature treatment and a partial inactivation of ascorbinate- and polyphenol oxidase, which is explained by the capability of chlorides to remove copper ions from copper-containing compounds to which these enzymes belong.The insignificant losses of vitamin C are due to the water solubility of ascorbic acid. A pre-treatment in a food salt solution induces an increase in the content of a-chlorophyll and b-chlorophyll, which is predetermined by the compensatory reaction