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The influence of extrusion on loss and racemization of amino acids

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Summary.

The influence of the operation conditions (temperature and residence time) of a thermic treatment on the total amount (free and protein-bound) of amino acid enantiomers of dry fullfat soya was investigated. Total amino acid content was determined using conventional ion-exchange amino acid analysis of total hydrolysates and chiral amino acid analysis was performed by HPLC after precolumn derivatization with o-phthaldialdehyde and 1-thio-β-D-glucose tetraacetate. Contrary to corn that was investigated previously, notable racemization was detected even at lower temperatures. At 140 °C the ratio of the D-enantiomer was 0.87% for glutamic acid, 2.81% for serine, and 1.92% for phenylalanine; at 220 °C the ratios of the D-enantiomer of the above amino acids were 1.43, 4.61, and 4.68%, respectively. The concentration of several L-amino acids decreased. At 220 °C there was 10% less L-glutamic acid, 17% less L-serine, 5% less L-phenylalanine, 6.6% less L-aspartic, acid and 21% less L-lysine than in the control; their loss can be assigned to different degrees of L – D conversion. While nearly complete transformation of L-phenylalanine can be attributed to racemization, the main cause of the loss of L-lysine is not racemization. The treatments in the same order of magnitude resulted in the formation of more D-amino acids and greater extent of racemization of amino acids in fullfat soya than that of maize.

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Authors and Affiliations

  1. Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Kaposvár, Hungary

    J. Csapó, É. Varga-Visi & K. Lóki

  2. Sapientia – Hungarian, University of Transylvania, Csíkszereda Campus, Csíkszereda, Romania

    Cs. Albert & Sz. Salamon

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  1. J. Csapó
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  2. É. Varga-Visi
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  3. K. Lóki
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  4. Cs. Albert
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  5. Sz. Salamon
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Authors’ address: J. Csapó, Faculty of Animal Science, Institute of Chemistry, University of Kaposvár, Guba S. u. 40., H-7400 Kaposvár, Hungary

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Csapó, J., Varga-Visi, É., Lóki, K. et al. The influence of extrusion on loss and racemization of amino acids. Amino Acids 34, 287–292 (2008). https://doi.org/10.1007/s00726-006-0484-x

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  • DOI: https://doi.org/10.1007/s00726-006-0484-x

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