Premium
Changes in Amino Acid Content of Acidified Sweet Potato Puree
Author(s) -
CREAMER GLENN,
YOUNG CLYDE T.,
HAMANN DONALD D.
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.tb10748.x
Subject(s) - chemistry , food science , amino acid , nitrogen , fraction (chemistry) , biochemistry , chromatography , organic chemistry
The stability of nitrogenous substances in processed sweet potato puree was examined. Protein and nonprotein nitrogen (NPN) fractions were extracted from sweet potato puree adjusted to pH 4.2, treated with amylolytic enzymes and processed at 88°C to determine changes in amino acid concentrations over a 6‐month period. Amino acid concentrations in the protein fraction were generally found to remain stable over the storage period. NPN amino acid concentration either remained stable or increased slightly with storage time. The results of this work indicate that there would be no appreciable loss of nitrogenous substances in sweet potato puree subjected to the conditions of the experiment.