Zusammenfassung
Es wurde geprüft, ob die während der Keimung von Weizen und Mungbohnen neugebildeten limitierenden Aminosäuren (Lysin, Cystin und Methionin) biologisch verfügbar sind. Im Stickstoffbilanzversuch an wachsenden Ratten wurde der Einfluß der Keimung und einer Hitzebehandlung auf den Proteinnährwert von Weizen und Mungbohnen untersucht. Im Vergleich zu ungekeimtem Weizen erhöhten sich die NPU von 30% auf 41% und die biologische Wertigkeit (BW) von 36% auf 52%, während die scheinbare Proteinverdaulichkeit (PV) von 82% auf 79% zurückging. Die Hitzebehandlung verbesserte lediglich die PV in ungekeimtem Weizen von 82% auf 85%. Die Verfütterung von gekeimten Mungbohnen verursachte eine deutlich eingeschränkte Futteraufnahme durch die Tiere, so daß eine gesicherte Aussage über eine Veränderung der Proteinqualität während der Keimung nicht möglich war. Die Hitzebehandlung der ungekeimten Mungbohnen bewirkte einen Anstieg der PV von 77% auf 81%, der NPU von 38 % auf 48 % und der BW von 49% auf 60%.
Diese Ergebnisse verdeutlichen, daß die während der Keimung von Weizen neugebildeten Aminosäuren, vor allem das Lysin, biologisch verfügbar sind. Eine Verbesserung der Proteinqualität von ungekeimten Mungbohnen konnte durch Hitzeeinwirkung erzielt werden.
Summary
The bioavailability of limiting amino acids (lysine, cystine and methionine), which are formed during the germination of wheat and mung beans, was assessed in nitrogen balance trials on growing rats. In addition, the influence of heat treatment on the protein nutritional value of wheat and mung beans was determined. Compared to ungerminated wheat, net protein utilization (NPU) and biological value (BV) increased from 30% and 36% to 41% and 52%, respectively. Apparent protein digestibility (PD) decreased from 82% to 79% during 4 day germination. Heat treatment improved PD from 82% to 85% in ungerminated wheat, but not during germination. NPU and BV were not changed by heat treatment. Feeding germinated mung beans caused a markedly reduced feed intake by the animals, which made it impossible to evaluate changes in protein nutritional value during germination. Heat treatment of ungerminated mung beans improved PD, NPU and BV from 77%, 38% and 49% to 81%, 48% and 60%, respectively.
The results indicate that the amino acids, in particular lysine, which are formed in germinating wheat, are available to the rat. Heat treatment will improve considerably the protein nutritional value of ungerminated mung beans.
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Harmuth-Hoene, A.E. Der Einfluß der Keimung auf die Proteinqualität von Weizen und Mungbohnen — Stickstoffbilanzversuche an wachsenden Ratten. Z Ernährungswiss 27, 40–47 (1988). https://doi.org/10.1007/BF02021294
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DOI: https://doi.org/10.1007/BF02021294