Analysis of free amino acids in cereal products

Arwa Mustafa, Per Åman, Roger Andersson, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

69 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)317-324
Number of pages8
JournalFood Chemistry
Volume105
Issue number1
DOIs
Publication statusPublished - 2007
Externally publishedYes

Keywords

  • Baking
  • Cereal fractions
  • Cereal products
  • Fermentation
  • Free amino acids analysis
  • Gas chromatography

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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