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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

Sardari, Roya R.R. LU ; Jasilionis, Andrius LU ; Renhuldt, Nikos Tsardakas LU orcid ; Adlercreutz, Patrick LU orcid and Karlsson, Eva Nordberg LU orcid (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
; ; ; and
organization
publishing date
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}},
}