Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand

Thua nao, a Thai traditional soy-fermented condiment, is extensively consumed in the northern part of Thailand. In this study, an analysis of free amino acid (FAA) profiles was determined using reversed-phase high performance liquid chromatography. For this, thua nao samples conventionally produced...

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Main Authors: K. Dajanta, E. Chukeatirote, A. Apichartsrangkoon
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/49627
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-496272018-09-04T04:04:43Z Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand K. Dajanta E. Chukeatirote A. Apichartsrangkoon Agricultural and Biological Sciences Thua nao, a Thai traditional soy-fermented condiment, is extensively consumed in the northern part of Thailand. In this study, an analysis of free amino acid (FAA) profiles was determined using reversed-phase high performance liquid chromatography. For this, thua nao samples conventionally produced were collected from six local markets (Mae Wang, Mae Hia, Mae Taeng, Jom Thong, San Patong and San Sai) in Chiang Mai, Thailand and used for the analysis. Results indicate a variation in amino acid compositions and contents among these thua nao products. The quantities of total FAA were found between 11.03 - 61.23 g/kg, as dry basis. Predominant amino acids were Trp, followed by Glu, Cys, Lys and Leu. All essential amino acids (EAA) were present in considerable amounts in which the proportions of EAA7 and EAA10 values were 2.67 - 13.99 and 7.24 - 36.54 g/kg dry basis, respectively. The most abundant taste FAA class was the bitter FAA representing more than 50% of total FAA. This is the first paper to report thua nao amino acid profiles with an expectation to further shed light on its nutritive qualities. © 2011. 2018-09-04T04:04:43Z 2018-09-04T04:04:43Z 2011-02-15 Journal 19854668 2-s2.0-79851499283 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79851499283&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49627
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
K. Dajanta
E. Chukeatirote
A. Apichartsrangkoon
Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
description Thua nao, a Thai traditional soy-fermented condiment, is extensively consumed in the northern part of Thailand. In this study, an analysis of free amino acid (FAA) profiles was determined using reversed-phase high performance liquid chromatography. For this, thua nao samples conventionally produced were collected from six local markets (Mae Wang, Mae Hia, Mae Taeng, Jom Thong, San Patong and San Sai) in Chiang Mai, Thailand and used for the analysis. Results indicate a variation in amino acid compositions and contents among these thua nao products. The quantities of total FAA were found between 11.03 - 61.23 g/kg, as dry basis. Predominant amino acids were Trp, followed by Glu, Cys, Lys and Leu. All essential amino acids (EAA) were present in considerable amounts in which the proportions of EAA7 and EAA10 values were 2.67 - 13.99 and 7.24 - 36.54 g/kg dry basis, respectively. The most abundant taste FAA class was the bitter FAA representing more than 50% of total FAA. This is the first paper to report thua nao amino acid profiles with an expectation to further shed light on its nutritive qualities. © 2011.
format Journal
author K. Dajanta
E. Chukeatirote
A. Apichartsrangkoon
author_facet K. Dajanta
E. Chukeatirote
A. Apichartsrangkoon
author_sort K. Dajanta
title Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
title_short Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
title_full Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
title_fullStr Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
title_full_unstemmed Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
title_sort analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of northern thailand
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79851499283&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49627
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