title: Amino acid profiles and quality from lotus seed proteins.
abstract: BACKGROUND
  Protein composition, amino acid profile and nutritional value of the lotus seed and its Osborne fractions were investigated. The seed was rich in protein with 19.85%, and showed well balanced amino acid composition compared with FAO/WHO pattern, Its nutritive properties were similar to those observed in the reference soybean protein. Phenylalanine, tyrosine, leucine and lysine were the limiting amino acids in the seed proteins. The albumin and globulin were the main protein fraction, the amino acid profile and nutritional value were close to the seed protein.
  
  
  RESULTS
  Changes in transition temperature and thermal stability were observed through different solvent extractions. Albumin possessed the predominant thermal stability (81.4 °C) followed by globulin (74.49 °C), prolamin (69 °C) and glutelin (65.6 °C). So, solvent compositions influence the profile of AAs and their nutritive value, and aqueous solvent with 0.1 mol L⁻¹ NaCl was an efficient protein solubiliser.
  
  
  CONCLUSIONS
  The results indicated that the extraction processes influenced the lotus seed protein quality and thermal stability. Overall, the study revealed that the lotus seed protein was nutritionally well-balanced protein and might be of significant importance in the formulation of diets for humans.
authors.affiliation: Biotechnology Institute, College of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China. hyzeng@xtu.edu.cn
authors.forename: Hong-Yan
authors.initials: HY
authors.lastname: Zeng
authors.forename: Lian-Hui
authors.initials: LH
authors.lastname: Cai
authors.forename: Xi-Ling
authors.initials: XL
authors.lastname: Cai
authors.forename: Ya-Ju
authors.initials: YJ
authors.lastname: Wang
authors.forename: Yu-Qin
authors.initials: YQ
authors.lastname: Li
mesh_terms: D000418:Albumins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D000596:Amino Acids / Q000032:analysis*; D000601:Amino Acids, Essential / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002681:China; D004044:Dietary Proteins / Q000032:analysis* / Q000302:isolation & purification; D005916:Globulins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D005983:Glutens / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D006801:Humans; D031653:Nelumbo / Q000737:chemistry*; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification; D055315:Prolamins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D055550:Protein Stability; D055314:Seed Storage Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D012997:Solvents / Q000737:chemistry; D044366:Transition Temperature
chemical_list: D000418:Albumins; D000596:Amino Acids; D000601:Amino Acids, Essential; D004044:Dietary Proteins; D005916:Globulins; D010936:Plant Extracts; D055315:Prolamins; D055314:Seed Storage Proteins; D012997:Solvents; D005983:Glutens