Bazı Tahıl Ürünlerinin Protein Kalite İndeksinin Protein Sindirilebilirliği – Düzeltilmiş Amino Asit Skoru (PDCAAS) Metodu ile Belirlenmesi

Yıl 2019, Sayı: 17, 477 - 482, 31.12.2019

Sabiha Zeynep Aydenk Köseoğlu

https://doi.org/10.31590/ejosat.633638

Cited By: 2

Öz

Amaç: Bu çalışmanın amacı ülkemizde yaygın olarak tüketilen ve bitkisel protein kaynaklarından olan bazı tahıl, kuru baklagiller ve yağlı tohumluların protein kalitesinin protein sindirilebilirliği - düzeltilmiş amino asit skoru (PDCAAS) yöntemine göre teorik olarak hesaplanması ve elde edilen sonuçlara göre sağlıklı beslenme yönünden öneminin tartışılmasıdır.
Materyal ve Metod: Protein kalitesini belirlemede kullanılan PDCAAS yöntemi FAO ve WHO tarafından 1991 yılında bir besinin protein kalitesini değerlendirmede kullanılan bir ölçüdür. Bir besindeki proteinin PDCAAS’ını belirlemede esansiyel aminoasitlerin toplam protein oranının (amino asit skoru) protein sindirilebilirlik oranlarının ile çarpılarak hesaplanması esasına dayanır. Çalışma kapsamına tahıl ürünleri, kuru baklagiller ve bazı yağlı tohumlular alınmıştır. Ürünler sıra ile buğday ekmeklik, buğday unu, çavdar, yulaf, beyaz, mısır, sert kuru, pirinç, arpa, buğday ruşeymi, yulaf kepeği, pilavlık bulgur, nohut, barbunya, kırmızı mercimek, fındık, antep fıstığı ve ceviz’dir.
Bulgular: Tahıl ürünlerinin PDCAAS skorları 63 ile 95 arasında, kuru baklagillerde 68 ile 100 arasında ve yağlı tohumlarda ise 47 ile 80 arasındadır. PDCAAS skoru 100 üzeri olan gıdaların skorları 100 ya da 1 olarak düzeltilmiştir. PDCAAS belirlemede sınırlayıcı amino asitlerin daha çok, lizin, metiyonin+sistein, treonin, triptofan ve valinin olduğu görülmektedir.
Sonuç: Bu çalışmanın da sonucu olarak protein yönünden zengin diyetler hazırlamada bu skorların göz önüne alınması optimal sağlıklı beslenme açısından büyük önem taşımakta olup beslenme profesyonelleri tarafından bu durum dikkate alınmalıdır.

Anahtar Kelimeler

Bitkisel protein, protein kalitesi, sindirilebilirlik, PDCAAS

Determination of protein quality index of some cereal products by protein digestibility corrected amino acid score (PDCAAS) method

Öz

Aim: The aim of this study is to determine the protein quality of some cereals, legumes and oilseeds which are widely consumed in our country and which are one of the vegetable protein sources according to protein digestibility - corrected amino acid score (PDCAAS) method and to discuss the importance of healthy nutrition according to the obtained results.
Material and method: The PDCAAS method used to determine protein quality is a measure used by FAO and WHO in 1991 to evaluate the protein quality of a food. Determination of the PDCAAS of a protein in a food is based on the calculation of the total protein ratio (amino acid score) of the essential amino acids by multiplying the protein digestibility ratios. Cereal products, legumes and some oilseeds were included in the study. Products include bread wheat, wheat flour, rye, oats (white), corn (hard dry), rice, barley (two rows), wheat germ, oat bran, rice bulghur, chickpeas, red beans, red lentils, hazel nut, pistachios and walnut.
Results: PDCAAS scores of cereal products were between 63 and 95, between 68 and 100 in dry legumes and between 47 and 80 in oilseeds. Foods with a PDCAAS score above 100 were corrected to 100 or 1. It is seen that the limiting amino acids in PDCAAS determination are mostly lysine, methionine + cysteine, threonine tryptophan and valine.
Conclusion: As a result of this study, considering protein scores in preparing protein rich diets is of great importance for optimal healthy nutrition and should be taken into consideration by nutrition professionals.

Anahtar Kelimeler

Vegetable protein, protein quality, digestibility, PDCAAS

Kaynakça

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