Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang

2015 ◽  
Vol 25 (2) ◽  
pp. 326
Author(s):  
So Hean Jeon ◽  
Hye Lyun Jeon ◽  
Hyun-Jeong Kim ◽  
Su-Jin Lee ◽  
Bo-Dam Lee ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Free Sugar

The Formation of Homoserine from Methionine in Germinating Peas

1971 ◽  
Vol 49 (7) ◽  
pp. 795-798 ◽  
Author(s):  
D. R. Grant ◽  
E. Voelkert
Keyword(s):  
Carbon Dioxide ◽  
Amino Acids ◽  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Total Activity ◽  
Acid Fraction ◽  
Direct Pathway ◽  
Pea Seedlings

L-Methionine-1-14C was fed through the roots to 6-day-old pea seedlings. After 10 h over 80% of the absorbed radioactivity was recovered in the free amino acid fraction, 8% in the extracted proteins, 5% as carbon dioxide, and 2.2% in the organic acid fractions. Analysis of the amino acids revealed that only 24% of the total activity was recovered as methionine, 40% as homoserine, 10% as isoleucine, and smaller but significant amounts of aspartate, O-acetylhomoserine, and cystathionine. Dilution values strongly imply that aspartate is not an intermediate in the extensive conversion of methionine to homoserine; rather a more direct pathway is involved.

scholarly journals Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.

1992 ◽  
Vol 58 (10) ◽  
pp. 1961-1969 ◽  
Author(s):  
Chun-Ming Chang ◽  
Toshiaki Ohshima ◽  
Chiaki Koizumi
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

2017 ◽  
Vol 82 (5) ◽  
pp. 1116-1123 ◽  
Author(s):  
Yan Kong ◽  
Li-Li Zhang ◽  
Ying Sun ◽  
Yu-Yu Zhang ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Free Amino

scholarly journals Lipid, Free Amino Acid, and Organic Acid Compositions of Rice Bran-Fermented Sardine.

1991 ◽  
Vol 57 (8) ◽  
pp. 1579-1585 ◽  
Author(s):  
Chun-Ming Chang ◽  
Toshiaki Ohshima ◽  
Chiaki Koizumi
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Free Amino Acid ◽  
Rice Bran ◽  
Free Amino

Evaluation of Free Amino Acid and Free Sugar Contents in Five Lines of Virginia-Type Peanuts at Four Locations1

1980 ◽  
Vol 7 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Chintana Oupadissakoon ◽  
Clyde T. Young ◽  
R. Walton Mozingo
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Block Design ◽  
Calcium Content ◽  
Free Sugar ◽  
Yield Data ◽  
Free Sugars ◽  
Breeding Lines ◽  
Index Value

Abstract Five lines of Virginia-type peanuts, Florigiant (FG), NC 6, NC 17921 (FG × Florunner), NC 17922 (FG × Valencia), NC 17976 (FG × Spanhoma), were selected from the advanced breeding lines and the standard variety test. They were grown at 4 county locations, 2 in North Carolina and 2 in Virginia, with 3 replications (blocks) in a randomized complete block design; adjacent plots were used for each digging. Free amino acid and free sugars were determined on sound mature kernels. Statistical analysis showed significant differences for varieties and locations. The variety effects were larger in the case of the free sugar contents. NC 6 had the largest quantity of glucose (0.12 mg/g), sucrose (37.45 mg/g), and stachyose (4.24 mg/g), while FG was highest in inositol (0.15 mg/g). In the case of free amino acids (μmoles/g), significant variety effects were observed for threonine-serine (1.55–1.92), alanine (0.95–1.53), peptide-cystine (1.28–1.50), valine (0.42–0.62), and histidine (0.58–0.66). Peanuts grown at Northampton County (NC) had the highest quantities of inositol (0.16 mg/g), sucrose (32.39 mg/g), stachyose (4.63 mg/g), aspartic acid (1.48 μmoles/g), threonine-serine (2.55), glutamic acid (7.49), alanine (1.89), valine (0.76), isoleucine (0.23) unknown 4-tyrosine (0.37), and histidine (0.78). The arginine maturity index value, calcium content, % sound mature kernels, % extra large kernels, and yield data are discussed.

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