Comparison between two methods for calculation of amino acid contents in foodstuffs

✍ Scribed by Ribarova, F. ;Shishkov, S.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 119 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300381

✦ Synopsis

Numerous reports have been published recently concerning the standardization of methods for amino-acid analysis of foodstuffs including the hydrolysis conditions (temperature, time, protein to HC1 ratio), the chromatographic techniques and detection [I, 3, 5, 7, 81. The communications dealing with the processing of amino-acid analysis data are not quite clear. Standardization is necessary also at this stage. The different approaches to calculation may be responsible for the great deviations of results in the amino-acid analyses of one and the same product.

In many scientific papers, the amino acid score referred to 100gprotein (16 g nitrogen) is far over 100%. This excess frequently remains unnoticed as long as the losses during hydrolysis are in the opposite direction.

Many authors try to compensate the excess value by extrapolating the results up to different levels -90 x, 95%, 100% [I, 2, 4, 61.

Bearing in mind that protein hydrolysis is a stage of the amino acid analysis that is poorly reproducible, the addition of calculative errors should be avoided as much as possible. We aimed at considering the problem of the methods for calculation of amino-acid contents in foodstuffs. It is commonly accepted that the content of each amino acid may be calculated according to the formule C . M . V . 16, where W . N . 1 0 4