Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses

  • Kim, Su-Yeon (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Bo-Min (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jung-Bong (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Shanmugavelan, Poovan (Department of Chemistry, Kalasalingam University) ;
  • Kim, Heon-Woong (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, So-Young (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Se-Na (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Young-Sook (Functional Food and Nutrition Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Han-Seok (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Ki-Moon (Department of Food Science and Biotechnology, Sungkyunkwan University)
  • Received : 2014.05.28
  • Accepted : 2014.08.28
  • Published : 2014.09.30
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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.

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