Compositional Changes PP P2 - Copy

Compositional Changes PP P2 - Copy - PLB 172 Lecture #9...

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1 Compositional Changes: amino acids, proteins, pigments and aroma Florence Negre-Zakharov Plant Sciences, UC Davis fnegre@ucdavis.edu PLB 172 –Lecture# 9 Sugars PEP Pyruvate Pigments Acetyl-CoA Phenylalanine Pigments Lignins Flavonoids Polyphenolics Amino Acids Fatty Acids Carbohydrates Organic Acids Proteins Aroma Aroma Aroma (photosynthetic assimilates) Aroma Compositional Changes: Amino acids and Proteins Amino acids and proteins 20 amino acids Glutamic acid Aspartic acid Histidine Arginine Lysine Cysteine Tyrosine Glutamine Asparagine Threonine Serine Tryptophan Phenylalanine Proline Methionine Isoleucine Leucine Valine Alanine Glycine • Proteins are composed of amino acids linked by peptide bonds Methionine Glutamine Alanine Serine Protein Content in Fruits and Vegetables • F&V are generally not regarded as a good source of proteins and amino acids. • Most F&V have less than 1 % protein content (by weight). • Legume vegetables and nuts generally have higher protein content. 5.42 % Green peas 6.84 % Lima beans 17.56 % Cashew nuts 19.3 % Chickpeas 3.38 % Brussels sprouts 23.68 % 12.95 % Peanuts Soybeans (protein content, USDA National Nutrient Database for Standard Reference) Glutamic acid and Umami: the 5 th taste • The “umami” taste comes from our perception of the amino acid glutamate.
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This note was uploaded on 12/04/2010 for the course AGRONOMY PLB174 taught by Professor Michaelreid during the Spring '10 term at UC Davis.

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Compositional Changes PP P2 - Copy - PLB 172 Lecture #9...

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