Amino acid analysis in food industry – analytical challenges and optional solutions
Keywords:
amino acid, protein hydrolysis, chromatography, derivatisationAbstract
Protein consumption is important and essential part of the balanced diet, and nowadays it means not only the amount of protein is itself, but the quality of the protein consumed (digestibility, quality and quantity of the amino acids, other possible antinutritive compounds). There is an even higher demand on determination of amino acid composition of the protein as assessing the protein quality. Proteins, peptides and amino acids are a chemically diverse set of molecules, so the accurate analysis is difficult and challenging for researches, authorities and instrument producers as well. Our aim is to give summary on protein hydrolysis methods’ requirements and limitations as a first step of amino acid analysis, and collect the difficulties of separation and detection of amino acids through classical and new methods searching for answer on the question of the possibility of a standardized, validated amino acid analysis method.
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