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

AutorDelgado Andrade, Cristina; Rufián Henares, J. A.; Jiménez Pérez, Salvio ; Morales, F. J.
Palabras claveWhey protein
Sport supplements
HPLC analysis
Tryptophan
Fecha de publicación2006
EditorElsevier
CitaciónFood Chemistry 98: 580- 585 (2006)
ResumenSport 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. © 2005 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/102251
DOI10.1016/j.foodchem.2005.07.036
Identificadoresdoi: 10.1016/j.foodchem.2005.07.036
issn: 0308-8146
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