Tryptophan determination in milk-based ingredients and dried sport supplements by liquid chromatography with fluorescence detection

Sport supplements formulas are driven to a sector of consumers which a restrictive diet. Tryptophan is essential amino acid and its bioavailability should be assessed from these commercial products. A robust and fast HPLC procedure is applied to determine total tryptophan content from dairy-ingredie...

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Bibliographic Details
Published in:Food chemistry 2006, Vol.98 (3), p.580-585
Main Authors: Delgado-Andrade, Cristina, Rufián-Henares, José A., Jiménez-Pérez, Salvio, Morales, Francisco J.
Format: Article
Language:English
Subjects:
athletes
Biological and medical sciences
dairy products
dietary supplements
Food industries
food processing
food quality
Fundamental and applied biological sciences. Psychology
General aspects
heat treatment
high performance liquid chromatography
HPLC analysis
ingredients
Methods of analysis, processing and quality control, regulation, standards
Milk and cheese industries. Ice creams
nutritive value
Sport supplements
Tryptophan
Whey protein
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Summary:Sport supplements formulas are driven to a sector of consumers which a restrictive diet. Tryptophan is essential amino acid and its bioavailability should be assessed from these commercial products. A robust and fast HPLC procedure is applied to determine total tryptophan content from dairy-ingredients, mostly whey-based ingredients, and commercial dried-sport supplements, mostly whey-enriched sport supplements. The nutritional quality of the protein used in the formulation could be extrapolated to the expected tryptophan content by using a regression curve built from milk-based ingredients. Samples that not conform the correlation are suspected from inadequate industrial practices, such as over-processing, and/or the use of heat-damage ingredients.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.07.036