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Heat‐Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes
Author(s) -
OKITANI AKIHIRO,
KIM SEUNGYEOL,
HAYASE FUMITAKA,
CHUNG TAEYUNG,
KATO HIROMICHI
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09237.x
Subject(s) - asparagine , amino acid , glutamine , aspartic acid , glutamic acid , chemistry , pulp (tooth) , alanine , food science , organic chemistry , biochemistry , medicine , pathology
The effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ‐aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.