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Amino acid pattern of the Egyptian apricot fruits (Hamawy)
Author(s) -
Hegazi Sayed M.,
Salem Sayed A.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230410
Subject(s) - aspartic acid , histidine , methionine , amino acid , tyrosine , chemistry , glutamic acid , arginine , hydrolysis , cystine , amino acid analysis , lysine , acid hydrolysis , hydroxyproline , biochemistry , food science , cysteine , enzyme
Apricot fruits were subjected to acid hydrolysis and the amino acids were separated and quantitatively determined by paper chromatography. The analysis revealed the presence of 19 amino acids, predominantly glutamic acid, aspartic acid, histidine, arginine and tyrosine. The results also demonstrated that the concentrations of cystine, methionine and hydroxyproline were relatively small.