Amino acid profiling in food products

“A building block of body need to know”

Amino acids are the building blocks of proteins to lead the blueprint of the whole body, and their profiling in food is crucial for understanding the nutritional value, quality, and functionality of the food. Amino acid profiling is a fundamental tool in the food landscape, offering insights into the nutritional value, safety, and quality of food products. As analytical technologies advance, the accuracy and efficiency of amino acid profiling continue to improve, contributing to better food products and giving choice opportunities to healthier diets on a personal level. Amino acid profiling in food products is an analytical technique used to determine the types and quantities of amino acids present in a given food sample.

Importance of Amino Acid Profiling

1. Nutritional Assessment: Protein quality is determined by its amino acid composition. The body cannot synthesis essential amino acids, so they must be obtained through diet, and their presence in food is critical for human health.
2. Food Quality Control: Amino acid profiling aids quality control by detecting adulteration, degradation, or spoilage in food products.
   Food Labeling: Accurate amino acid profiles are essential for labeling, especially for foods marketed as high-protein or for specific dietary needs like sports nutrition.
3. Biological Activity: Certain amino acids can affect the taste, flavor, and overall sensory properties of food. Profiling aids in understanding these characteristics.
4. Food Processing Effects: The effect of food processing, such as cooking or fermentation, on amino acid content can be investigated using profiling. This aids in optimizing processing conditions and preserving nutritional value.
5. New Food Product Development: It is important role to make new formulated new food products through amino acid profiling.

What is the amino acid sequence

An amino acid sequence is the specific order in which amino acids are organised in a protein or peptide chain. Proteins are composed of 20 standard amino acids, each identified by a three-letter or one-letter code (e.g., Glycine = Gly or G). The structure and function of the protein are determined by its sequence, and any changes can have an impact on its biological activity.

What are the nutritional amino acid

Nutritional amino acids are divided into two categories: essential and non-essential amino acids, based on whether the body can synthesise them or must obtain them from food.

Conditionally Essential Amino Acids

These are usually synthesized by the body but may need to be obtained through diet during stress or illness. These amino acids play vital roles in protein synthesis, metabolism, immune function, and overall health.

• Arginine (Arg)
• Cysteine (Cys)
• Glutamine (Gln)
• Glycine (Gly)
• Proline (Pro)
• Tyrosine (Ty

What are the rich sources of Amino acid in food?

Foods rich in amino acids, particularly essential ones, are typically protein rich. Here are some of the best sources:

1. Animal-Based Sources:

These provide all nine essential amino acids and are considered “complete proteins.”

• Meat: Red meat excellent sources of amino acids, especially leucine, lysine, and methionine. Poultry (Chicken, Turkey) is high in essential amino acids like tryptophan, leucine, and valine.
• Fish and Seafood: Salmon, tuna, and other fish are rich in lysine, threonine, and tryptophan.
• Eggs: Provide all essential amino acids, particularly leucine and valine.
• Dairy products: Contains all essential amino acids, especially lysine and leucine.
• Protein powder: Various brand name protein powder available in the market such as Whey protein, Pea protein, Soy protein etc.

2. Plant Based Sources

These may lack one or more essential amino acids, but combining different plant proteins can make a complete profile.

• Legumes (Lentils, Beans, Peas): Rich in lysine and isoleucine, but often low in methionine.
• Nuts and Seeds (Almonds, Chia Seeds, Sunflower Seeds): High in arginine and tryptophan.
• Whole Grains (Quinoa, Brown Rice, Oats): Quinoa is a complete protein; other grains may lack lysine but are rich in methionine.
• Soy Products (Tofu, Tempeh, Edamame): Excellent plant-based complete protein sources containing all essential amino acids.
• Spirulina and Other Algae: Rich in all essential amino acids, making them a potent protein source for vegans.

3. Methods of Amino Acid Profiling

• Sample Preparation: Proper hydrolysis and derivatization of amino acids are critical and can be challenging
• High-Performance Liquid Chromatography (HPLC): This is the most commonly used method. Amino acids are separated based on their interaction with the column material and are then quantified using detectors.
• Gas Chromatography (GC): Often used after derivatization (modifying amino acids to make them volatile). It is useful for specific amino acids that are difficult to analyse by HPLC.
• Ion-Exchange Chromatography: This method is traditional but still widely used. It separates amino acids based on their charge.
• Capillary Electrophoresis (CE): This technique separates amino acids based on their size-to-charge ratio and is useful for rapid analysis.

Applications

• Dietary Supplements: Profiling ensures that supplements contain as tally with the advertised food labelling content.
• Infant Formulas: Amino acid profiling is crucial for formulating infant formulas to match the nutritional profile of breast milk.
• Meat and Dairy Products: The quality of animal-derived proteins is often assessed through amino acid profiling.
• Plant-Based Foods: As the demand for plant-based proteins increases, profiling helps in comparing them with animal proteins in terms of nutritional value.

Standards and regulations of amino acid in food

• India: FSSAI regulates (Food Safety and Standards Regulations, 2011) amino acid levels for safety. These standards promote purity, safety, and health benefits of amino acids in food, adhering to national guidelines. To enhance protein quality, only L-Forms of essential amino acids are permitted, with only DL form allowed for methionine. The addition of amino acids to food products is limited to 1% of their energy value.
• United States: The FDA oversees amino acids as food additives per CFR Title 21, Section 172.320. This regulation permits the incorporation of certain amino acids in food to enhance protein quality, contingent upon compliance with safety standards.
• Regulation (EC) No 1333/2008: This regulation governs the use of food additives, including amino acids, in the EU. It specifies the conditions under which amino acids can be used in food products to ensure their safety and quality.

How we can help you with amino acid profiling

Cultivator Phyto Lab stands as a premier testing laboratory, offering world-class facilities for a wide range of food commodities and testing parameters. With a team of highly skilled scientific experts, we ensure every step from sampling to testing is conducted in strict compliance with regulatory standards. Our advanced technology guarantees the most accurate, efficient, and transparent test reports, enabling our clients to uphold the highest quality in their products. We are committed to delivering exceptional service, supporting manufacturers in maintaining top-tier standards while ensuring consumer safety and confidence in their offerings.