HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis
(2023) In Journal of Cereal Science 109.- Abstract
Current derivatization-dependent approaches for amino acid composition analysis of cereal proteins have significant variability due to lack of direct analysis opportunities and loss of amino acids during protein-hydrolysis. To tackle these drawbacks, a novel direct, derivatization-free approach was successfully introduced, using HPAEC-PAD, and applied for analysis of hydrolyzed defatted oat flour and extracted flour protein fractions. The approach ensured reliable detection of amino acids, including L-tryptophan, as well as oxidation products of L-cysteine and L-methionine. A time course study, analysed by nonlinear least-square regression to determine rates of hydrolysis and loss of each amino acid, allowed comparison of the original... (More)
Current derivatization-dependent approaches for amino acid composition analysis of cereal proteins have significant variability due to lack of direct analysis opportunities and loss of amino acids during protein-hydrolysis. To tackle these drawbacks, a novel direct, derivatization-free approach was successfully introduced, using HPAEC-PAD, and applied for analysis of hydrolyzed defatted oat flour and extracted flour protein fractions. The approach ensured reliable detection of amino acids, including L-tryptophan, as well as oxidation products of L-cysteine and L-methionine. A time course study, analysed by nonlinear least-square regression to determine rates of hydrolysis and loss of each amino acid, allowed comparison of the original mass fraction (AA0) of the respective amino acid in the oat flour mixture with the mass fraction obtained after 24 h hydrolysis (AA24). The difference between (AA0) and (AA24) was less than 0.05%, except for L-arginine (0.61%), glycine (0.14%), L-isoleucine (0.27%), and L-tryptophan (0.17%). The (AA0)s obtained corresponded to literature-data, and fitted with the amino acid composition estimated from deduced proteins encoded in the oat genome, except for L-arginine (27%) and L-glutamic acid/L-glutamine (10%). The amino acid composition estimation from sequence data indirectly confirmed that the high presence of L-arginine observed was a result of co-elution with unknown flour components.
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- author
- Sardari, Roya R.R. LU ; Jasilionis, Andrius LU ; Renhuldt, Nikos Tsardakas LU ; Adlercreutz, Patrick LU and Karlsson, Eva Nordberg LU
- organization
- publishing date
- 2023
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Amino acid, HPAEC-PAD, Least-square regression analysis, Oat protein hydrolysis
- in
- Journal of Cereal Science
- volume
- 109
- article number
- 103589
- publisher
- Elsevier
- external identifiers
-
- scopus:85142197246
- ISSN
- 0733-5210
- DOI
- 10.1016/j.jcs.2022.103589
- language
- English
- LU publication?
- yes
- id
- 36a1de5d-049b-4bcc-8735-4425fe036b41
- date added to LUP
- 2023-02-09 13:55:43
- date last changed
- 2023-06-09 13:49:22
@article{36a1de5d-049b-4bcc-8735-4425fe036b41, abstract = {{<p>Current derivatization-dependent approaches for amino acid composition analysis of cereal proteins have significant variability due to lack of direct analysis opportunities and loss of amino acids during protein-hydrolysis. To tackle these drawbacks, a novel direct, derivatization-free approach was successfully introduced, using HPAEC-PAD, and applied for analysis of hydrolyzed defatted oat flour and extracted flour protein fractions. The approach ensured reliable detection of amino acids, including L-tryptophan, as well as oxidation products of L-cysteine and L-methionine. A time course study, analysed by nonlinear least-square regression to determine rates of hydrolysis and loss of each amino acid, allowed comparison of the original mass fraction (AA<sub>0</sub>) of the respective amino acid in the oat flour mixture with the mass fraction obtained after 24 h hydrolysis (AA<sub>24</sub>). The difference between (AA<sub>0</sub>) and (AA<sub>24</sub>) was less than 0.05%, except for L-arginine (0.61%), glycine (0.14%), L-isoleucine (0.27%), and L-tryptophan (0.17%). The (AA<sub>0</sub>)s obtained corresponded to literature-data, and fitted with the amino acid composition estimated from deduced proteins encoded in the oat genome, except for L-arginine (27%) and L-glutamic acid/L-glutamine (10%). The amino acid composition estimation from sequence data indirectly confirmed that the high presence of L-arginine observed was a result of co-elution with unknown flour components.</p>}}, author = {{Sardari, Roya R.R. and Jasilionis, Andrius and Renhuldt, Nikos Tsardakas and Adlercreutz, Patrick and Karlsson, Eva Nordberg}}, issn = {{0733-5210}}, keywords = {{Amino acid; HPAEC-PAD; Least-square regression analysis; Oat protein hydrolysis}}, language = {{eng}}, publisher = {{Elsevier}}, series = {{Journal of Cereal Science}}, title = {{HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis}}, url = {{http://dx.doi.org/10.1016/j.jcs.2022.103589}}, doi = {{10.1016/j.jcs.2022.103589}}, volume = {{109}}, year = {{2023}}, }