חיפוש מתקדם
Journal of Food Science
COUSSIN, B.R., Volcani Institute of Agricultural Research, Division of Food Technology, Rehovot, Israel
SAMISH, Z., Volcani Institute of Agricultural Research, Division of Food Technology, Rehovot, Israel
SUMMARY— Twenty‐two Israel orange juice samples were analyzed chromatographically, and 16 free amino acids were identified with seven different solvent systems. Aspartic acid, glutamic acid, lysine, alanine, and proline were identified with all 7 solvent systems; asparagine with 6; serine with 5; arginine, valine and leucine with 4; γ‐amino‐butyric acid with 3; glycine, methionine and phenylalanine with 2; and threo‐nine and tyrosine with 1. The presence of isoleucine in Israel orange juice appears doubtful. A quantitative estimation of the free amino acids indicates that amounts of aspartic acid, serine, and alanine are high compared with California orange juice, but glutamic acid and lysine are low. Copyright © 1968, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
The Free Amino Acids of Israel Orange Juice
33
COUSSIN, B.R., Volcani Institute of Agricultural Research, Division of Food Technology, Rehovot, Israel
SAMISH, Z., Volcani Institute of Agricultural Research, Division of Food Technology, Rehovot, Israel
The Free Amino Acids of Israel Orange Juice
SUMMARY— Twenty‐two Israel orange juice samples were analyzed chromatographically, and 16 free amino acids were identified with seven different solvent systems. Aspartic acid, glutamic acid, lysine, alanine, and proline were identified with all 7 solvent systems; asparagine with 6; serine with 5; arginine, valine and leucine with 4; γ‐amino‐butyric acid with 3; glycine, methionine and phenylalanine with 2; and threo‐nine and tyrosine with 1. The presence of isoleucine in Israel orange juice appears doubtful. A quantitative estimation of the free amino acids indicates that amounts of aspartic acid, serine, and alanine are high compared with California orange juice, but glutamic acid and lysine are low. Copyright © 1968, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in