Water-Soluble constituents of fruit. VI. The Amino Acids in Apricots and Peaches

1957 ◽  
Vol 10 (2) ◽  
pp. 198 ◽  
Author(s):  
TM Reynolds

The amino acids in apricots and peaches were fractionated by displacement chromatography on columns of cation-exchange resins and then examined by paper chromatography. The same 18 amino acids identified in both species. Except for a much lower concentration of proline in peaches the amino acids were present in similar proportions in the two species.

2013 ◽  
Vol 699 ◽  
pp. 770-774
Author(s):  
Jian Hua Yi ◽  
Mei Li Li ◽  
Zhen Bao Zhu

In order to inhibit non-enzymatic browning in clarified Fuji apple juice during storage, four kinds of cation exchange resins were compared for their abilities to exchange and remove amino acids, the reaction substrates of non-enzymatic browning in apple juice. The favorite resin, LSI-100, was screened to carry out static and dynamic adsorption experiments. The results showed that LSI-100 cation exchange resin had the best capacity for adsorption and removal amino acids. The equilibrium time of LSI-100 resin for amino acids was 3.5h.And the isotherm of LSI-100 resin could be described by Freundlich at 20°C. Additionally, the flow rates, temperature and concentrations of amino acids in apple juice affected the dynamic kinetic curves of LSI-100 cation exchange resin and the better dynamic exchange and adsorption parameters were as follows: flow rate 4BV/h, temperature 50°C,and amino acid concentration 30mg/100g apple juice.


1995 ◽  
Vol 227 (2) ◽  
pp. 392-394 ◽  
Author(s):  
M. Cayol ◽  
P. Capitan ◽  
J. Prugnaud ◽  
M. Genest ◽  
B. Beaufrere ◽  
...  

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