Heat-Induced Changes in Free Amino Acids on Manufacturing Heated Pulps, Purées and Pastes from Tomatoes

Authors

  • AKIHIRO OKITANI,

    1. Authors Okitani, Hayase, and Kato are affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, Univ. of Tokyo, Tokyo 113, Japan. Author Kim, formerly affiliated with the Univ. of Tokyo, is now with the College of Agriculture, Chumgnam Univ., Daejeon, Korea. Author Chung, formerly affiliated with the Univ. of Tokyo, is now with the College of Home Economics, Pusan Univ., Pusan, Korea.
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  • SEUNG-YEOL KIM,

    1. Authors Okitani, Hayase, and Kato are affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, Univ. of Tokyo, Tokyo 113, Japan. Author Kim, formerly affiliated with the Univ. of Tokyo, is now with the College of Agriculture, Chumgnam Univ., Daejeon, Korea. Author Chung, formerly affiliated with the Univ. of Tokyo, is now with the College of Home Economics, Pusan Univ., Pusan, Korea.
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  • FUMITAKA HAYASE,

    1. Authors Okitani, Hayase, and Kato are affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, Univ. of Tokyo, Tokyo 113, Japan. Author Kim, formerly affiliated with the Univ. of Tokyo, is now with the College of Agriculture, Chumgnam Univ., Daejeon, Korea. Author Chung, formerly affiliated with the Univ. of Tokyo, is now with the College of Home Economics, Pusan Univ., Pusan, Korea.
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  • TAE-YUNG CHUNG,

    1. Authors Okitani, Hayase, and Kato are affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, Univ. of Tokyo, Tokyo 113, Japan. Author Kim, formerly affiliated with the Univ. of Tokyo, is now with the College of Agriculture, Chumgnam Univ., Daejeon, Korea. Author Chung, formerly affiliated with the Univ. of Tokyo, is now with the College of Home Economics, Pusan Univ., Pusan, Korea.
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  • HIROMICHI KATO

    1. Authors Okitani, Hayase, and Kato are affiliated with the Dept. of Agricultural Chemistry, Faculty of Agriculture, Univ. of Tokyo, Tokyo 113, Japan. Author Kim, formerly affiliated with the Univ. of Tokyo, is now with the College of Agriculture, Chumgnam Univ., Daejeon, Korea. Author Chung, formerly affiliated with the Univ. of Tokyo, is now with the College of Home Economics, Pusan Univ., Pusan, Korea.
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ABSTRACT

The effect of heating on the free amino acid composition of processed tomato products, heated pulps, purées and pastes was examined. The major components of the fresh pulp were glutamic acid, γ-aminobutyric acid, aspartic acid, glutamine and asparagine. The heating process caused about a 40% loss of the total amino acids, which was attributable mostly to decreases in glutamic acid, glutamine and aspartic acid. Neither aromatic amino acids nor basic amino acids decreased in this process. Additional low temperature heating applied to the heated pulp to manufacture purées and pastes caused less effects than the high temperature heating used to prepare the pulp.

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