Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein.
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| Title: | Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein. |
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| Alternate Title: | Cuantificación por Cromatografía de Gases del Contenido de Aminoácidos Presentes en Embutidos Fortificados con Proteína Vegetal de Quinua. |
| Authors: | Zavala, A.1, González, M.2, Pino, P.2 |
| Source: | ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.. 2021, Vol. 1 Issue 5, p1347-1356. 10p. |
| Abstract (English): | The objective of this research was to determine the quality of the protein present in sausages fortified with quinoa as a substitute for animal protein, through the identification and quantification of amino acids, using gas chromatography and precolumn derivatization. The amino acid composition found in the analyzed products was predominantly composed of: Threonine (THR) with a concentration of 1046.32µmol / L, aminobutyric acid (ABA) with a concentration of 9685.68 µmol / L and glutamic acid (GLU) with a concentration of 1178.71 µmol / L. These values were found in the treatment with the highest percentage of quinoa flour, establishing a directly proportional relationship between the concentrations of these amino acids and the percentage of quinoa. Gas chromatography was an adequate technique for determining the amino acid profile due to its speed and sensitivity. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | La presente investigación tiene por objetivo determinar la calidad de la proteína presente en embutidos fortificados con quinua como sustituyente de la proteína animal, a través de la identificación y cuantificación de aminoácidos mediante la aplicación de cromatografía de gases y la derivatización precolumna. La composición de aminoácidos encontrada en los productos analizados destaca la presencia mayoritaria de: Treonina (THR) con una concentración de 1046,32 µmol/L, ácido aminobutírico (ABA) con una concentración de 9685,68 µmol/L y ácido glutámico (GLU) con una concentración de 1178,71 µmol/L, todos estos valores se presentaron en el tratamiento con mayor porcentaje de harina de quinua estableciéndose una relación directamente proporcional entre las concentraciones de estos aminoácidos y el porcentaje de adición de quinua en los tratamientos estudiados. Se puede concluir que la cromatografía de gases empleada resultó una técnica adecuada para la determinación del perfil aminoacídico por la rapidez y sensibilidad presentada sobre las muestras estudiadas. [ABSTRACT FROM AUTHOR] |
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| Database: | Education Research Complete |
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