Ruwan shinkafa
 Ruwan shinkafa | |
|---|---|
| Bayanai | |
| Ƙaramin ɓangare na |
protein (en)  |
Shinkafa furotin shine keɓewar furotin na vegan wanda aka yi daga shinkafa. Ana amfani da shi sau da yawa azaman madadin mafi yawan ruwan whey da keɓe masu gina jiki na soya . [1] Don yin ta, ana kula da shinkafa mai launin ruwan kasa tare da enzymes waɗanda ke haifar da rabuwa da sunadarai . Sakamakon furotin foda za a iya ɗanɗana, kuma a sha shi da ruwa, madara, ko ƙara zuwa santsi ko girgiza lafiya .
Shinkafa furotin foda yana da dandano na musamman fiye da sauran nau'ikan furotin foda . Kamar whey hydrolyzate, wannan dandano ba a rufe shi da kyau ta hanyar yawancin abubuwan dandano; duk da haka, dandano na furotin shinkafa yawanci ana la'akari da shi ba shi da daɗi fiye da ɗanɗano mai ɗaci na whey hydrolysate. Wannan nau'in furotin na shinkafa na musamman na iya ma fi son ɗanɗanon ɗan adam daga masu amfani da furotin shinkafa.
Ana hada furotin shinkafa da foda na furotin . Sunadaran shinkafa yana da yawa a cikin sulfur mai ɗauke da amino acid, cysteine da methionine, amma ƙananan lysine . Sunan furotin na fis, yana da ƙananan ƙwayoyin cysteine da methionine amma yana da yawa a cikin lysine. Don haka, haɗuwa da furotin shinkafa da furotin na fis suna ba da ingantaccen bayanin martabar amino acid wanda ya dace da kiwo ko sunadaran kwai, amma ba tare da yuwuwar rashin lafiyar jiki ko matsalolin hanji da wasu masu amfani ke da su tare da waɗannan sunadaran ba. [2] Bugu da ƙari, haske, nau'in nau'in furotin na fis yana kula da fitar da karfi, dandano mai laushi na furotin shinkafa.
Manazarta
[gyara sashe | gyara masomin]- ↑ Joy JM, Lowery RP, Wilson JM, Purpura M, De Souza EO, Wilson SM, Kalman DS, Dudeck JE, Jäger R (June 2013). "The effects of 8 weeks of whey or rice protein supplementation on body composition and exercise performance". Nutrition Journal. 12: 86. doi:10.1186/1475-2891-12-86. PMC 3698202. PMID 23782948.
- ↑ Zhao H, Shen C, Wu Z, Zhang Z, Xu C (April 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. 44 (4). doi:10.1111/jfbc.13157. PMID 32020651. S2CID 211034183.