Journal ArticleDOI
Effect of harvest date and maturity upon free amino acid levels in three varieties of peanuts
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An improved method for the extraction of free amino acids and a peptide of unknown composition with a methanol:chloroform:water mixture (60:25:15; v:v:v) was described, and glutamic acid topped the list in the mature and low intermediate groups.Abstract:
An improved method for the extraction of free amino acids and a peptide of unknown composition with a methanol:chloroform:water mixture (60:25:15; v:v:v) was described. The largest variations were related to maturity. If the amino acids were ranked in descending order, glutamic acid, followed by asparagine (including asparagine, glutamine, threonine, and serine), topped the list in the mature and low intermediate groups, except in Valencia at 141 days. The peptide and phenylalanine were usually in the top six, while aspartic acid occurred there fairly often. Arginine was the highest in immature peanuts. Proline was found in higher concentrations in immature peanuts than previously reported. The presence of two nonprotein amino acids (γ-methyleneglutamine and γ-methyleneglutamic acid) in mature kernels was confirmed.read more
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Book ChapterDOI
The composition and nutritive value of groundnut kernels
Geoffrey P. Savage,J. I. Keenan +1 more
TL;DR: Groundnuts were originally considered to be food for animals; then they were used as food for slaves; now they have now become an important source of protein in many developing countries.
Journal ArticleDOI
Flavor Stability of High-Oleic Peanuts Stored at Low Humidity
TL;DR: Shelf-life studies were conducted on roasted high-oleic peanuts (HOP; F1250, BC93Q10) and a reference peanut with normal oleic acid content (NOP, Florunner) as discussed by the authors.
Dissertation
Biochemistry and genetics of carotenoid composition in potato tubers
TL;DR: In this paper, the authors propose a method to solve the problem of the problem: this paper... ]..,.. )].. [1].
Journal ArticleDOI
Simultaneous extraction and derivatization of amino acids and free fatty acids in meat products.
Antonella Leggio,Emilia Lucia Belsito,Rosaria De Marco,Angelo Liguori,Carlo Siciliano,Mariagiovanna Spinella +5 more
TL;DR: An innovative protocol for the measurement of free amino acid and fatty acid contents in meat and meat derivatives was developed and successfully allowed the determination of thirteen free amino acids and six free fatty acids, namely those most abundant in the lipid content of the cured meat product under evaluation.
Journal ArticleDOI
Microstructure of peanut (Arachis hypogaea L. cv. ‘NC 7’) cotyledons during development
TL;DR: The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation are described.
References
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Journal ArticleDOI
Automatic recording apparatus for use in the chromatography of amino acids.
Journal ArticleDOI
Separation and estimation of amino acids in crude plant extracts by thin-layer electrophoresis and chromatography
R.L. Bieleski,N.A. Turner +1 more
TL;DR: The main virtues of the method are its speed, simplicity, and ability to handle crude extracts from small tissue samples, and willingness to handle tracer studies.
Journal ArticleDOI