American Potato Journal

, Volume 65, Issue 1, pp 17–20 | Cite as

Extraction of free amino acids

  • Eugene A. Talley
  • Mary Jo Egoville
Article

Abstract

A solvent is percolated through the sample of freeze-dried potatoes in a column until no more free amino acids are extracted. The simple method can operate unattended and with other materials. NH3 and ARG are the last to be removed. Maillard intermediates survive.

Additional Key Words

Potatoes extraction free amino acids analysis glycoalkaloids Maillard browning 

Compendio

Un solvente es filtrado a través de una muestra de papas deshidratadas congeladas en columna hasta que no se extraigan más amino ácidos libres. Este método sencillo puede operar sin mayor atención así como tembién con otras materiales. NH3 y ARG son los últimos en ser extraídos. Los intermedios de Maillard sobreviven.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. 1.
    Bieleski, R.L. and N.A. Turner. 1966. Separation and estimation of amino acids in crude plant extracts by thin-layer electrophoresis and chromatography. Anal Biochem 17: 278–293.PubMedCrossRefGoogle Scholar
  2. 2.
    Bushway, Rodney J., Janice L. Bureau and Joan King. 1986. Modification of the rapid high-performance liquid chromatographic method for the determination of potato glycoalkaloids. J Agric Food Chem 34: 277–279.CrossRefGoogle Scholar
  3. 3.
    Carman, Allen S., Jr., Shia S. Kuan, George M. Ware, Octave J. Francis, Jr. and Gary P. Kirschenheuter. 1986. Rapid high-performance liquid chromatographic determination of the potato glycoalkaloids α-solanine and α-chaconine. J Agric Food Chem 34: 279–282.CrossRefGoogle Scholar
  4. 4.
    Davies, A.M.C. 1977. The free amino acids of tubers of potato varieties grown in England and Ireland. Potato Res 20: 9–21.CrossRefGoogle Scholar
  5. 5.
    Jaswal, A.S. 1973. Effects of various processing methods on free and bound amino acid contents of potatoes. Am Potato J 50: 86–95.CrossRefGoogle Scholar
  6. 6.
    Kozempel, M.F., J.F. Sullivan, E.S. Della Monica, M.J. Egoville, E.A. Talley, W.J. Jones and J.C. Craig, Jr. 1982. Application of leaching model to describe potato nutrient losses in hot water blanching. J Food Science 47: 1519–1523.CrossRefGoogle Scholar
  7. 7.
    Laird, William M., Eddie I. Mbadiwe and Richard L.M. Synge. 1976. A simplified procedure for fractionating planting materials. J Sci Food Agric 27: 127–130.PubMedCrossRefGoogle Scholar
  8. 8.
    Talley, Eugene A., Fairie Lyn Carter and William L. Porter. 1958. Determination of end point in extraction of free amino acids from potatoes. J Agr Food Chem 6: 608–610.CrossRefGoogle Scholar
  9. 9.
    Talley, E.A. and G.H. Eppley. 1985. The early stages of nonenzymatic browning. Lebensm-Wiss u-Technol 18: 281–287.Google Scholar
  10. 10.
    Talley, Eugene A., Thomas J. Fitzpatrick and William L. Porter. 1964. Chemical composition of potatoes. IV. Relationship of the free amino acid concentrations to specific gravity and storage time. Am Potato J 41: 357–366.Google Scholar
  11. 11.
    Wang, S.L., C.L. Bedford and N.R. Thompson. 1972. Determination of glycoalkaloids in potatoes (S. tuberosum) with a bisolvent extraction method. Am Potato J 49: 302–308.Google Scholar

Copyright information

© Springer 1988

Authors and Affiliations

  • Eugene A. Talley
    • 1
  • Mary Jo Egoville
    • 2
  1. 1.Lafayette Hill
  2. 2.Oreland

Personalised recommendations