engleski

Changes of tryptophan amount during production of dietetic products

During heat treatments of food, protein amino acids react with aldehidic moitey of sugars and lipid oxidation products such as hydroperoxides, cyclic peroxides, aldehides and ketones. Usually, both reactions take place at the same time, induced by processing and storage, and can damage amino acids (tryptophan and methionine, for example). Since tryptophan contributes importantly to normal growth and protein synthesis in number of tissues and regulates numerous physiological mechanisms and its oxidation products do not posses any nutritional value and some exhibit toxicity determination of tryptophan loss during food production is of great importance. The aim of this work was to determine changes in tryptophan amount during production of classic wheat flour dietetic products and dietetic products enriched with wheat whole flour. Tryptophan content was determined spectrophotometricaly with p-DAB at 590 nm. The results of analysis show that loss in tryptophan content, depending on composition of dietetic products was from 7.66 to 25.48%, calculated on 16 g of nitrogen.

Tryptophan; dietetic products

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