The effect of heat treatment during fish meal processing on amino acid racemization was studied. The hydrolysis-induced racemization rate (R) and the D-isomer content in the sample before hydrolysis (I) were differentiated by means of deuterium labelling and gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode. A preliminary experiment on laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic acid (Asp) as the only amino acid with significant racemization before hydrolysis. Aspartic acid racemization rate appeared to be a nearly linear function of the duration of thermal treatment (R2 = 0.93; P <0.01). Analyses were carried out on several samples of commercial fish meals from different origin. Low-temperature-dried fish meals had a D-Asp content, expressed as I = 100 [D-isomer concentration before hydrolysis I (D- + L-isomer concentration before hydrolysis)], at less than 1%, while the D-isomer content of high-temperature dried fish meals exceeded 2%. Differences between the two commercial categories were statistically significant (P < 0.001). Further studies are required in order to evaluate the effects of D-Asp in protein of fish feeds and the role of the raw material and processing parameters in inducing amino acid racemization in protein of fish meals.

Aspartic acid racemization in fish meal as induced by thermal treatment / U. Luzzana, T. Mentasti, V.M. Moretti, A. Albertini, F. Valfrè. - In: AQUACULTURE NUTRITION. - ISSN 1353-5773. - 2:2(1996), pp. 95-99.

Aspartic acid racemization in fish meal as induced by thermal treatment

T. Mentasti
Secondo
;
V.M. Moretti;F. Valfrè
Ultimo
1996

Abstract

The effect of heat treatment during fish meal processing on amino acid racemization was studied. The hydrolysis-induced racemization rate (R) and the D-isomer content in the sample before hydrolysis (I) were differentiated by means of deuterium labelling and gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode. A preliminary experiment on laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic acid (Asp) as the only amino acid with significant racemization before hydrolysis. Aspartic acid racemization rate appeared to be a nearly linear function of the duration of thermal treatment (R2 = 0.93; P <0.01). Analyses were carried out on several samples of commercial fish meals from different origin. Low-temperature-dried fish meals had a D-Asp content, expressed as I = 100 [D-isomer concentration before hydrolysis I (D- + L-isomer concentration before hydrolysis)], at less than 1%, while the D-isomer content of high-temperature dried fish meals exceeded 2%. Differences between the two commercial categories were statistically significant (P < 0.001). Further studies are required in order to evaluate the effects of D-Asp in protein of fish feeds and the role of the raw material and processing parameters in inducing amino acid racemization in protein of fish meals.
Aspartic acid ; D-amino acids in protein ; Fish meal quality ; GC-MS ; Processing conditions ; Racemization rate
Settore AGR/19 - Zootecnica Speciale
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2095.1996.tb00014.x/abstract
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/193772
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