Structural and composition characteristics of canaryseed (Phalaris canariensis L.).

摘要

The composition of the dehulled canaryseed groat was determined to evaluate its potential food and industrial applications. Canaryseed groats contained 61.0% starch, which comprised small polygonal granules with diameters of 1.5-3.5μm. The groats averaged 18.7% protein compared to 15.0% in wheat and the proportions of prolamin and glutelin in the protein averaged 77.7%, exceeding that in the control wheat protein of 73.5%. Canaryseed proteins were more deficient in lysine (1.3 g/100 g protein) andthreonine (2.7 g/100 g protein) than wheat proteins (lysine 1.9 g/100 g protein and threonine 2.8 g/100 g protein) but were very rich in cystine (3.3 g/100 g protein), tryptophan (2.8 g/100 g protein) and phenylalanine (6.7 g/100 g protein). For a cereal, canaryseed groats were very high in crude fat (8.7%) and purified total lipid (11.0%), containing 55% linoleic, 29% oleic, 11% palmitic and 2.5% linolenic acids. The groat and roller-milled flours were low in fibre, soluble sugars and total ash. It isconcluded that the composition of small granule starch and gluten-like proteins, rich in tryptophan, suggests unique functional and nutritional properties for canaryseed groats.