title: Effect of steaming, blanching, and high temperature/high pressure processing on the amino Acid contents of commonly consumed korean vegetables and pulses.
abstract: In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Su-Yeon
authors.initials: SY
authors.lastname: Kim
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Bo-Min
authors.initials: BM
authors.lastname: Kim
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Jung-Bong
authors.initials: JB
authors.lastname: Kim
authors.affiliation: Department of Chemistry, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Poovan
authors.initials: P
authors.lastname: Shanmugavelan
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Heon-Woong
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: So-Young
authors.initials: SY
authors.lastname: Kim
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Se-Na
authors.initials: SN
authors.lastname: Kim
authors.affiliation: Functional Food and Nutrition Division, Kalasalingam University, Tamil Nadu 600001, India.
authors.forename: Young-Sook
authors.initials: YS
authors.lastname: Cho
authors.affiliation: Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration, Jeonbuk 565-851, Korea.
authors.forename: Han-Seok
authors.initials: HS
authors.lastname: Choi
authors.affiliation: Department of Food Science and Biotechnology, Sungkyunkwan University, Gyeonggi 440-746, Korea.
authors.forename: Ki-Moon
authors.initials: KM
authors.lastname: Park
keywords: Automatic Amino Acid Analyzer; amino acids; partial least squares-discriminate analysis (PLS-DA); pulses; vegetables