The evaluation of amino acid profiles in sugar beet industry

Abstract

Food should contain enough amino acids to grow and maintain human health. For all practical purposes, the nutritional value of protein food is defined by its basic amino acid composition. In the sugar industry in particular, production and the importance of the final product, the presence of amino acids in each stage of sugar production, that briefly includes diffusion, purification, evaporation, crystallization, results in inappropriate color production and also one must remember that asparagine, is one of the amino acids that produces acrylamide. The aim of this research work is to investigate the profile of amino acids in the sugar industry, including thick juice and molasses. Amino acid profiles in these products were performed by analyzing 20 amino acids, most notably asparagine. In this study, samples of thick juice and molasses studied during seven day intervals to measure amino acid profiles. Different physico-chemical tests were performed to measure the quality of each sample. Finally, by employing HPLC, the amount of each amino acid was in all samples analyzed. The results showed that samples of thick juice contained high amounts of asparagine, followed by molasses.