Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-19 DOI:10.1016/j.fochx.2025.102390

Chenxing Liu , Yan Cao , Yuqi Zhao , Shengmin Lu , Qile Xia

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引用次数: 0

Abstract

Polygonatum Mill. (Asparagaceae) is an edible crop with great potential for development in China. This study focused on the analysis of protein components from Polygonatum kingianum Coll. et Hemsl (DHJ), P. cyrtonema Hua (DHHJ), and P. sibiricum Red (HJ). DHJ exhibited the lowest protein content (83.2 mg/g), the highest essential AA rate (23.6 %), the highest degree of protein hydrolysis (13.5 %), and the highest PDCAAS (0.57). DHHJ had the highest protein contents (189.8 mg/g), the lowest rate of essential AA (21.6 %), the lowest degree of protein hydrolysis (10.8 %), and the lowest PDCAAS (0.42). The first limiting AA was found to be Lys for DHHJ and Lys/Leu for DHJ and HJ. 96 carbohydrate, 61 amino acid, and 83 energy metabolism-related differential proteins were identified. Protein A0A5P1F9I9 and Q5EER7 were highly related to the digestive and nutritional properties. This study could provide an essential reference for better utilizing the Polygonatum protein component.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.