Analysis of free amino acids in cereal products

Mustafa, Arwa; Åman, Per; Andersson, Roger; Kamal‐Eldin, Afaf

doi:10.1016/j.foodchem.2006.11.044

Cited by 79 publications

(56 citation statements)

References 16 publications

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“…Reference [62] suggested that the variation in the amino acid content after fermentation could be explained by yeast metabolism and their release by proteases. For example, there was an increase mainly in alanine and serine during wheat bread-making that could partially be because of the fermentation process, a metabolic state that consumes, as well as releases, different amino acids.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

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The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

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Section: Resultsmentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

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“…[9] Effect of FOs on the formation of volatiles in the Maillard reaction models Aspartic acid, asparagine, and glutamic acid are three predominant free amino acids in wheat flour. [14] In this study, the equimolar amino acids/glucose Maillard model reaction system [15] , with or without the addition of FOs, was used to investigate the effects of FOs on the formation of volatiles. In particular, 4 mL Phosphate buffer salt (PBS) solution (0.1 M, pH = 6.8) containing 1 mmol of glucose, 1 mmol each of the three amino acids (i.e., asparagine, aspartic acid, and glutamic acid), and different concentrations of FOs (0, 10.0, and 50.0 mg/mL) was placed in a 20 ml stainless steel test tube.…”

Section: Preparation Of Fos From Corn Branmentioning

confidence: 99%

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Zhao

Yao

2017

International Journal of Food Properties

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Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution. ARTICLE HISTORY

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“…These results are in accordance with literature. Different fractions and products of wheat, rye, oats, and barley were analyzed by Mustafa et al (2007), and it was found that bran contained more free amino acids than did the other analyzed fractions of cereals. …”

Section: Content Of Amino Acids In Buckwheat From Different Locationsmentioning

confidence: 99%

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

Bai¹,

Feng²,

Hao³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. In this study, five common buckwheats and nine tartary buckwheats grown at different locations were analyzed for the contents of rutin, quercetin, and amino acids by high-performance liquid chromatography and spectrophotometry. The rutin content was higher than quercetin in buckwheat seeds. Rutin content was in the range from 0.05 (0.05 g per 100 g dry seeds) to 1.35% of buckwheat seeds. Quercetin content varied from 0.01 to 0.17% and in some common buckwheats it was even difficult to detect. Comparatively, tartary buckwheat seeds contained more rutin and quercetin than common buckwheat seeds. Meanwhile, the bran has higher rutin content than the farina in tartary buckwheat seeds, with a respective content of 0.45 to 1.19% and 0.14 to 0.67%. It was found that amino acid contents were around 1.79 to 12.65% (farina) and 5.74 to 7.89% (bran) in common buckwheats, and 1.73 to 5.63% (farina) and 2.64 to 16.78% (bran) in tartary buckwheat seeds. The highest total rutin content was found to be 1.35% in tartary buckwheat seeds from Sichuan, China. The highest total amounts of amino acid were detected to be 20.13% in tartary buckwheat seeds from Changzhi, Shanxi Province (China). Our 19041 Rutin, quercetin, and amino acid analysis in buckwheat ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (4): 19040-19048 (2015) results suggested that food products made of whole-buckwheat flour are healthier than those made of fine white flour.

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Analysis of free amino acids in cereal products

Cited by 79 publications

References 16 publications

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

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