Fluorescence detection and assessment on tryptophan content of naked oat varieties in China
(2016) In Journal of the Chinese Cereals and Oils Association 31(3).- Abstract
The experiment aims to assess the tryptophan content of main cultivars of naked oat in China, and analyze the correlation between contents of tryptophan and protein. Oat flour was hydrolysed with papain, the fluorescence intensity of hydrolysate was detected at excitation wavelength of 288 nm and emission wavelength of 352 nm, and finally the tryptophan content was quantitated according to standard curve. The protein was quantitated by using the automatic protein analyzer to test the total nitrogen content of grain, meanwhile the contents of protein and tryptophan were tested respectively for 9 naked oat cultivars growing in 4 different habitats in China, and significant difference and correlation were analyzed. The result showed the... (More)
The experiment aims to assess the tryptophan content of main cultivars of naked oat in China, and analyze the correlation between contents of tryptophan and protein. Oat flour was hydrolysed with papain, the fluorescence intensity of hydrolysate was detected at excitation wavelength of 288 nm and emission wavelength of 352 nm, and finally the tryptophan content was quantitated according to standard curve. The protein was quantitated by using the automatic protein analyzer to test the total nitrogen content of grain, meanwhile the contents of protein and tryptophan were tested respectively for 9 naked oat cultivars growing in 4 different habitats in China, and significant difference and correlation were analyzed. The result showed the average tryptophan content of naked oat varieties in China (2.39 mg/g) was higher than that of hulled oat varieties (1.70 mg/g) reported abroad. There was significant difference in tryptophan content of oat caused by varieties, habitats and interaction, and there was a correlation with the correlation coefficient being 0.353 between contents of tryptophan and protein. Compared with the hulled oat, Chinese naked oat has an advantage in tryptophan content, which would provide a certain amount of information in oat breeding and processing and utilization.
(Less)
- author
- Ren, Yi LU ; Wu, Jiao and Olsson, Olof LU
- organization
- publishing date
- 2016-03-25
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Fluorescence, Oat, Tryptophan
- in
- Journal of the Chinese Cereals and Oils Association
- volume
- 31
- issue
- 3
- publisher
- zhong guo liang you xue bao bian ji bu
- external identifiers
-
- scopus:85017147371
- ISSN
- 1003-0174
- language
- English
- LU publication?
- yes
- id
- d722fd38-ef99-4ea0-8e01-363a761fb35e
- date added to LUP
- 2017-05-11 09:34:06
- date last changed
- 2022-01-30 20:12:19
@article{d722fd38-ef99-4ea0-8e01-363a761fb35e,
abstract = {{<p>The experiment aims to assess the tryptophan content of main cultivars of naked oat in China, and analyze the correlation between contents of tryptophan and protein. Oat flour was hydrolysed with papain, the fluorescence intensity of hydrolysate was detected at excitation wavelength of 288 nm and emission wavelength of 352 nm, and finally the tryptophan content was quantitated according to standard curve. The protein was quantitated by using the automatic protein analyzer to test the total nitrogen content of grain, meanwhile the contents of protein and tryptophan were tested respectively for 9 naked oat cultivars growing in 4 different habitats in China, and significant difference and correlation were analyzed. The result showed the average tryptophan content of naked oat varieties in China (2.39 mg/g) was higher than that of hulled oat varieties (1.70 mg/g) reported abroad. There was significant difference in tryptophan content of oat caused by varieties, habitats and interaction, and there was a correlation with the correlation coefficient being 0.353 between contents of tryptophan and protein. Compared with the hulled oat, Chinese naked oat has an advantage in tryptophan content, which would provide a certain amount of information in oat breeding and processing and utilization.</p>}},
author = {{Ren, Yi and Wu, Jiao and Olsson, Olof}},
issn = {{1003-0174}},
keywords = {{Fluorescence; Oat; Tryptophan}},
language = {{eng}},
month = {{03}},
number = {{3}},
publisher = {{zhong guo liang you xue bao bian ji bu}},
series = {{Journal of the Chinese Cereals and Oils Association}},
title = {{Fluorescence detection and assessment on tryptophan content of naked oat varieties in China}},
volume = {{31}},
year = {{2016}},
}