Palm kernel cake amino acid composition determination by high performance liquid chromatography

Fatah Yah Abd. Manaf, . and Yap, Andrew Kian Chung and Mohd Firdaus Othman, . (2022) Palm kernel cake amino acid composition determination by high performance liquid chromatography. Palm Oil Engineering Bulletin (140). pp. 9-13. ISSN 1511-9734

Text Palm Oil Engineering Bulletin No.140 (May - Aug 2022) p9-13.pdf Restricted to Repository staff only Download (137kB)

Abstract

A reverse-phase High Performance Liquid Chromatography (HPLC) column (3.9 x 150.0 mm) was used to determine amino acid composition in palm kernel cake (PKC) in 40 min (based on Waters AccQ Tag method). The amino acid analysis was carried out in three steps i.e., substrate hydrolysis, chromatographic separation and data analysis. 18 amino acids were separated after precolumn derivatisation. The amino acids separated were glutamic acid, aspartic acid, alanine, arginine, cystine, glycine, histidine, isoleucine, leucine, lysine, methionine. phenylalnine, proline, serine, threonine, tyrosine and valine. Glutamic acid and aspartic acid were the major non-essential amino acids in palm kernel cake accounting for 3.01% and 2.08% of the total recovered amino acids respectively. Trythopan, methionine and cystein which were destroyed during hydrolysis with Hydrochloric acid (HCl) required special method for the analysis.

Item Type:	Article
Creators:	Fatah Yah Abd. Manaf, . and Yap, Andrew Kian Chung and Mohd Firdaus Othman, .
Title:	Palm kernel cake amino acid composition determination by high performance liquid chromatography
Date:	2022
Location:	Malaysian Palm Oil Board website
Publication:	Malaysian Palm Oil Board
Number:	140
Physical Description:	5p.
Additional Information:	Palm Oil Engineering Bulletin formerly known as Engineering News
Agency Name:	Universiti Putra Malaysia (UPM)
Date Deposited:	02 Sep 2025 06:13
Last Modified:	02 Sep 2025 06:13
URI:	http://myagric.upm.edu.my/id/eprint/23442

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