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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Mycotoxin Prevention and Applied Microbiology Research » Research » Publications at this Location » Publication #347050

Research Project: Improved Analytical Technologies for Detection of Foodborne Toxins and Their Metabolites

Location: Mycotoxin Prevention and Applied Microbiology Research

Title: Amino acids and proteins

Author
item Finley, John - Louisana State University
item Appell, Michael

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/4/2017
Publication Date: 3/22/2018
Citation: Appell, M., Hurst, W.J., Finley, J.W., deMan, J.M. 2018. Amino acids and proteins. In: deMan, J.M., Finley, J.W., Hurst, W.J., Lee, C.Y., editors. Principles of Food Chemistry. 4th edition. New York, NY: Springer. p. 117-164.

Interpretive Summary:

Technical Abstract: A balanced, safe diet with proteins is important to meet nutritional requirements. Proteins occur in animal as well as vegetable products in important quantities. In some countries, many people obtain much of their protein from animal products. In other regions, the major portion of dietary protein is derived from plant products. As with animal proteins, plant proteins occur in wide variety. Wheat, maize, rice, and soybean are frequent sources of plant proteins in the western diet. Recent attention has focused on many nontraditional food proteins obtained from leaves, cereals, oilseeds, and nuts. Many plant proteins are deficient in one or more of the essential amino acids. Essential amino acids are defined as those that cannot be synthesized by an organism and are only obtained from the diet. Recent advances to improve nutritional value, food safety, and sensory quality have made plant proteins popular choices for consumers interested in healthy foods.