Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses원문보기
Kim, Su-Yeon
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Kim, Bo-Min
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Kim, Jung-Bong
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Shanmugavelan, Poovan
(Department of Chemistry, Kalasalingam University)
,
Kim, Heon-Woong
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Kim, So-Young
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Kim, Se-Na
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Cho, Young-Sook
(Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration)
,
Choi, Han-Seok
(Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
,
Park, Ki-Moon
(Department)
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of t...
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
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제안 방법
The effect of different processing methods on crude protein content was analyzed in this study (Table 1). The results indicate that the crude protein content of the vegetable species tested varies widely (4.
Recently, the development of an automatic analyzer greatly improved the speed and accuracy of amino acid analysis. The purpose of the present study was to evaluate the amino acid contents of six vegetable species (i.e., carrot, onion, garlic, crown daisy, cabbage, and perennial artemisia) and four pulse species (i.e., Daepung, Sunyu, Heukmi, and Cheongja 3) that are commonly consumed as side dishes in Korea. The vegetable species were processed by blanching or high temperature/high pressure processing (HTHP), and the pulses were processed by steaming or HTHP.
대상 데이터
(Osaka, Japan). Methionine sulfone (98%) was purchased from Alfa Aesar (Ward Hill, MA, USA). Hydrogen peroxide [30%, guaranteed reagent (GR)] and formic acid (98%, GR) were purchased from Junsei Chemical Co.
성능/효과
08%). Among the pulses and processing methods tested in this study, the steamed Cheongja 3 had the highest crude protein content (39.05%) and the raw daepung had the lowest crude protein content (34.54%). Young and Pellett (12) reported a mean protein content of 36.
05% protein). Among the vegetables and processing methods tested, the blanched crown daisy had the highest crude protein content (27.40%), and the raw carrot had the lowest crude protein content (4.08%). Among the pulses and processing methods tested in this study, the steamed Cheongja 3 had the highest crude protein content (39.
85). In HTHP pulses, the Lys, Cys, and Arg contents were decreased, but the Phe, His, Gly, Ala, Glu, Asp, Leu, Thr, Pro, Ser, and Ile contents were increased. Consequently, the most important variables for forming the HTHP cluster depicted in Fig.
In conclusion, the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses prepared by blanching, steaming, or HTHP were determined by automatic amino acid analysis. Seventeen amino acids were examined.
참고문헌 (16)
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