Protein Content and Amino Acids Profile in 10 Cultivars of Ginkgo ( L.) Nut from China

Overview

Journal R Soc Open Sci

Specialty Science

Date 2019 Apr 30

PMID 31032014

Citations 5

Authors

Mengyi Zhou

Tongtong Hua

Xiaofang Ma

Haijun Sun

Li Xu

Affiliations

Soon will be listed here.

Abstract

As a traditional food and medicine source, ginkgo ( L.) nut is popularly consumed in East Asia. The aim of this work is to characterize protein content and amino acids profile in 10 ginkgo nut cultivars, named successively as no. 1 to no. 10. There were observed differences among the cultivars with respect to the contents of protein and amino acids, except Cys. The no. 6 cultivar presented the highest protein content (22.1 g/100 g DW), while the no. 9 had the lowest (16.2 g/100 g DW). The contents of EAA and NEAA were revealed to vary in the range of 14.3-26.2 and 21.4-41.1 g/100 g protein, respectively. The most abundant EAA was Leu, and the first limiting amino acid was Lys. The level of Arg was attractive, especially in the no. 5 cultivar (1741 mg/100 g DW) where it is comparable to hazelnut and pistachio. As confirmed by AAS and EAAI, the no. 5 cultivar presented the best amino acids profile and protein quality among these cultivars. These results have relevance to the scientific development and application of ginkgo nuts in the food industry.

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