FRONT FACE FLUORESCENCE SPECTROSCOPY AS A TOOL FOR COMPARISON OF AROMATIC AMINO ACIDS, NUCLEIC ACIDS, VITAMIN A AND FMRP CONTAINING IN DIFFERENT EGG TYPES
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
The objective of this study is to compare amino acids and nucleic acids, food Maillard reaction products and vitamin A containing in different egg types. Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans. Five fresh brown and white eggs come directly from the producer and available in the laboratory after about one week from lay. The egg whites and yolks from four different avian species (hen, goose, duck and quail) were studied. Normalized Fluorescence spectrum of amino acids and nucleic acids differs from each other by A1 and A2 components according to wavelengths of 320 nm, 340-360 nm and 400 nm. The method of investigation is based on front face fluorescence spectroscopy. For egg white samples the fluorescence emission spectra of amino acids and nucleic acids (280-450 nm) and food Maillard reaction products (380-580 nm) were recorded with the excitation wavelength set at 250 and 360 nm respectively. For egg yolk samples excitation spectra of vitamin A (270-350 nm) were recorded with the emission wavelength set at 410 nm. In Kyrgyzstan there is no established standard on eggs and egg control isn’t made (The Kyrgyz news agency, 2010). Therefore, this study is aimed to carry through
Authors and Affiliations
Natalia Kurt, M. Haluk Celik
Keywords
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