Thermal treatment effect on free amino acids in honey samples

Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids...

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Main Authors: Adnan, Nur Ardawati Rdawati, Chua, Lee Suan, Sarmidi, Mohamad Roji
Format: Article
Published: Penerbit UTM Press 2014
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Online Access:http://eprints.utm.my/id/eprint/63059/
http://dx.doi.org/10.11113/jt.v69.3169
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spelling my.utm.630592017-06-14T02:56:02Z http://eprints.utm.my/id/eprint/63059/ Thermal treatment effect on free amino acids in honey samples Adnan, Nur Ardawati Rdawati Chua, Lee Suan Sarmidi, Mohamad Roji TX Home economics Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids before and after thermal treatment at 90°C for 30 minutes. This study revealed that phenylalanine (101.84-139.74 mg/kg), tyrosine (28.71-138.36 mg/kg) and proline (23.93-83.21 mg/kg) were found abundantly in all honey samples such as Tualang, Gelam and Acacia honey samples. After the honey were heated, it was found that proline and threonine were significantly reduced, while tyrosine, valine and lysine were increased in all honey samples. The proteolytic digestion was responsible for the increase of tyrosine, valine and lysine concentration after thermal treatment. The decrease could be attributed to the denaturation of proline and threonine themselves, apart from the reaction between the carbonyl group of reducing sugar and the amino acids upon thermal treatment. Penerbit UTM Press 2014 Article PeerReviewed Adnan, Nur Ardawati Rdawati and Chua, Lee Suan and Sarmidi, Mohamad Roji (2014) Thermal treatment effect on free amino acids in honey samples. Jurnal Teknologi (Sciences and Engineering), 69 (4). pp. 29-33. ISSN 0127-9696 http://dx.doi.org/10.11113/jt.v69.3169 DOI:10.11113/jt.v69.3169
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TX Home economics
spellingShingle TX Home economics
Adnan, Nur Ardawati Rdawati
Chua, Lee Suan
Sarmidi, Mohamad Roji
Thermal treatment effect on free amino acids in honey samples
description Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids before and after thermal treatment at 90°C for 30 minutes. This study revealed that phenylalanine (101.84-139.74 mg/kg), tyrosine (28.71-138.36 mg/kg) and proline (23.93-83.21 mg/kg) were found abundantly in all honey samples such as Tualang, Gelam and Acacia honey samples. After the honey were heated, it was found that proline and threonine were significantly reduced, while tyrosine, valine and lysine were increased in all honey samples. The proteolytic digestion was responsible for the increase of tyrosine, valine and lysine concentration after thermal treatment. The decrease could be attributed to the denaturation of proline and threonine themselves, apart from the reaction between the carbonyl group of reducing sugar and the amino acids upon thermal treatment.
format Article
author Adnan, Nur Ardawati Rdawati
Chua, Lee Suan
Sarmidi, Mohamad Roji
author_facet Adnan, Nur Ardawati Rdawati
Chua, Lee Suan
Sarmidi, Mohamad Roji
author_sort Adnan, Nur Ardawati Rdawati
title Thermal treatment effect on free amino acids in honey samples
title_short Thermal treatment effect on free amino acids in honey samples
title_full Thermal treatment effect on free amino acids in honey samples
title_fullStr Thermal treatment effect on free amino acids in honey samples
title_full_unstemmed Thermal treatment effect on free amino acids in honey samples
title_sort thermal treatment effect on free amino acids in honey samples
publisher Penerbit UTM Press
publishDate 2014
url http://eprints.utm.my/id/eprint/63059/
http://dx.doi.org/10.11113/jt.v69.3169
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score 13.144533