6533b7dcfe1ef96bd127205d
RESEARCH PRODUCT
Amino acid contents of infant foods.
Amparo AlegríaRosaura FarréLourdes Boschsubject
chemistry.chemical_classificationAnalysis of VarianceMethioninePerformic acidChromatographyProlineChemistryTryptophanInfant NewbornTryptophanGlutamic AcidInfantAmino acidchemistry.chemical_compoundLeucineHumansInfant FoodProlineCysteineLeucineAmino AcidsProtein qualityChromatography High Pressure LiquidFood ScienceCysteinedescription
The protein quality of three milk-cereal-based infant foods (paps) was evaluated by determining their amino acid contents and calculating the amino acid score. Proteins were subjected to acid hydrolysis, prior to which cysteine and methionine were oxidized with performic acid. Amino acids were determined by reverse-phase high-performance liquid chromatography with fluorescence detection with a prior derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate. Tryptophan was determined by reverse-phase high-performance liquid chromatography with ultraviolet detection after basic hydrolysis. Glutamic acid, proline and leucine were the most abundant amino acids, whereas tryptophan and cysteine had the lowest contents. Tryptophan was the limiting amino acid in the analyzed infant foods. A pap serving (250 ml) contributes significantly to fulfillment of the recommended dietary allowances of essential and semi-essential amino acids for infants (7-12 months old) and young children (1-3 years old).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-11-28 | International journal of food sciences and nutrition |