An investigation of hydrolytic techniques for the amino acid analysis of foodstuffs

Davies, Martin; Thomas, Alan

doi:10.1002/jsfa.2740241208

Cited by 97 publications

(55 citation statements)

References 52 publications

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“…Profil aminokwasowy w biał-ku oznaczono metodami chromatografii jonowymiennej. Próbki sera poddano kwaśnej hydrolizie białek w celu oznaczenia składu aminokwasowego bez utleniania wg Daviesa i Thomasa (4). Analizę chromatograficzną przeprowadzano w analizatorze aminokwasów AAA 400 firmy Ingos (Czechy).…”

Section: Materiał I Metodyunclassified

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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Section: Materiał I Metodyunclassified

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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“…Amino acid composition was determined after hydrolysis of the samples by 6N HCl at 110°C for 24 h in vacuum sealed glass tubes according to Davies & Thomas [1973]. The sulphur-containing amino acids were oxidised using performic acid before 6N HCl hydrolysis.…”

Section: Determination Of Amino Acidsmentioning

confidence: 99%

Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far- North, Cameroon)

Ponka¹,

Bouba²,

Fokou³

et al. 2015

Pol. J. Food Nutr. Sci.

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The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.Brought to you by | MIT Libraries Authenticated Download Date | 5/12/18 5:52 PM

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“…The qualitative evaluation of the yield showed the K : (Ca + Mg) mole ratios and N : S mass ratios, total protein content (N x 6.25), protein yield, and the amino acid composition of proteins. The grain amino acid content was determined by column chromatography using an Aminochrom II amino acid analyzer after hydrolysis in 6M HCl at 110 o C for 20 h according to the D a v i e s and T h o m a s method [18]. Sulfur amino acids were determined according to Schramm and Moor method [19].…”

Section: Methodsmentioning

confidence: 99%

A study on the effects of foliar feeding under different soil fertilization conditions on the yield structure and quality of common oat (Avena sativa L.)

Chwil

2014

Acta Agrobot

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A b s t r a c tThe present study was conducted based on a field experiment established on very acidic medium soil (silt loam). The experimental design included 4 soil fertilization treatments: O, NPK, NPK + MgSO 4 . 7H 2 O, NPK + CaO + MgO, and 3 foliar feeding treatments: O (H2O) , Insol PK + 5% urea solution, Ekosol U. The test plant was the oat cultivar 'Kwant'. The aim of this study was to characterize in detail the response of oats to foliar feeding under the conditions of different soil fertilization with calcium and magnesium compounds. The experimental factors applied increased the yield parameters and differentiated the nutrient content in oat grain and straw. Soil fertilization had a greater effect on the quality parameters of primary yield than the foliar fertilizers used in the study. The best production and quality effects in growing oats were obtained after the application of MgSO 4 and magnesium lime. Foliar feeding also affected beneficially the quantitative and qualitative characteristics of the yield. Among the fertilizers used, Insol PK showed a better effect than Ekosol U, in particular on the yield structure and the amino acid composition of proteins.

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An investigation of hydrolytic techniques for the amino acid analysis of foodstuffs

Cited by 97 publications

References 52 publications

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far- North, Cameroon)

A study on the effects of foliar feeding under different soil fertilization conditions on the yield structure and quality of common oat (Avena sativa L.)

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