Analysis of free amino acids in cereal products

Abstract

Free amino acids were extracted from cereal products using 50% ethanol to prevent solubilization of polysaccharides and other viscous polymers and to avoid starch gelatinization. The extracts were analyzed by GC after ion-exchange solid phase extraction and chloroformate derivatization using Ez-Faast technology (Phenomenex). Free amino acids in cereal products could be analyzed within 1 h of extraction and determination, with good separation between peaks and repeatable retention times. Relative correction factor for each amino acid was established. The matrix did not affect the results and the method was repeatable for most of the amino acids (coefficient of variation was in the order of 10%). Different fractions and products of wheat, rye, oats and barely were analyzed. The bran contained more free amino acids than did the other analysed fractions of cereals. Fermentation seemed to consume free asparagine and aspartic acid and to use or release other amino acids. (C) 2006 Elsevier Ltd. All rights reserved

Published in

Food Chemistry
2007, Volume: 105, number: 1, pages: 317-324 Publisher: ELSEVIER SCI LTD

SLU Authors

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.foodchem.2006.11.044

Permanent link to this page (URI)

https://res.slu.se/id/publ/16928