Thermal Treatment Effect on Free Amino Acids in Honey Samples

2014 ◽  
Vol 69 (4) ◽  
Author(s):  
Nur Ardawati Adnan ◽  
Lee Suan Chua ◽  
Mohamad Roji Sarmidi
Keyword(s):  
Amino Acids ◽  
Thermal Treatment ◽  
Free Amino Acids ◽  
Free Amino ◽  
Botanical Origin ◽  
Proteolytic Digestion ◽  
Acacia Honey ◽  
Lysine Concentration ◽  
Before And After

Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids before and after thermal treatment at 90°C for 30 minutes. This study revealed that phenylalanine (101.84-139.74 mg/kg), tyrosine (28.71-138.36 mg/kg) and proline (23.93-83.21 mg/kg) were found abundantly in all honey samples such as Tualang, Gelam and Acacia honey samples. After the honey were heated, it was found that proline and threonine were significantly reduced, while tyrosine, valine and lysine were increased in all honey samples. The proteolytic digestion was responsible for the increase of tyrosine, valine and lysine concentration after thermal treatment. The decrease could be attributed to the denaturation of proline and threonine themselves, apart from the reaction between the carbonyl group of reducing sugar and the amino acids upon thermal treatment.  

scholarly journals A METHOD FOR THE DETERMINATION OF FREE AMINO ACIDS IN RAT ORGANS AND TISSUES

1950 ◽  
Vol 182 (1) ◽  
pp. 29-37
Author(s):  
P.E. Schurr ◽  
H.T. Thompson ◽  
L.M. Henderson ◽  
C.A. Elvehjem
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Rat Organs

EXTRACELLULAR ORGANIC NITROGEN IN USTILAGO MAYDIS FERMENTATION BROTHS

1956 ◽  
Vol 34 (1) ◽  
pp. 1195-1198
Author(s):  
Eugene L. Dulaney ◽  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Ustilago Maydis ◽  
Ammonia Nitrogen ◽  
Small Peptides ◽  
Lysine Concentration ◽  
High Level ◽  
Fermentation Broths

Free amino acids and small peptides make up most of the extracellular organic nitrogen in media from shaken and aerated Ustilago maydis fermentations. Of the 3.5 mgm./ml. ammonia nitrogen added, 2.9 mgm./ml. remained in the extracellular broth. This extracellular nitrogen contained 1.17 mgm./ml. of organic nitrogen and 1.74 mgm./ml. of residual ammonia nitrogen. At least 53% of extracellular organic nitrogen is in the form of free amino acids. Fifteen amino acids were estimated quantitatively in acid-hydrolyzed broth and a particularly high level of arginine (1.14 mgm./ml.) was found. The amounts of methionine and tryptophan in the broth were quite low but the lysine concentration 0.400 mgm./ml. was relatively high.

Automated Determination of Free Amino Groups in Serum and Plasma Using 2,4,6-Trinitrobenzene Sulfonate

1969 ◽  
Vol 15 (9) ◽  
pp. 891-901 ◽  
Author(s):  
D W Palmer ◽  
T Peters
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Clinical Applications ◽  
Amino Groups ◽  
Automated Method ◽  
Total Free Amino Acids ◽  
Colored Complexes ◽  
Automated Determination

Abstract A simple automated method is described for determining the level of total free amino acids in the blood. The method utilizes the AutoAnalyzer, and is based on the formation of colored complexes by uniting free amino groups with 2,4,6-trinitrobenzene sulfonate (TNBS). Proteins do not interfere because the free amino acids are first separated by dialysis. Characteristics of the reaction and potential clinical applications of the procedure are discussed.

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