Amaranth-protein interaction in food system and its impact on tryptic digestibility. | [Journal of Chemical Society of Pakistan • 2013]

Author(s):

1. Syed Muhammad Ghufran Saeed: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan

2. Syed Asad Sayeed: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan

3. Seema Ashraf: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan

4. Afreen Qureshi: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan

5. Rashida Ali: Department of Food Science and Technology, University of Karachi, Karachi, Pakistan; HEJ Research Institute of Chemistry, University of Karachi, Karachi, Pakistan; English Biscuit Manufacturers (Pvt.) Limited, Plot 1-4, Sector 23, Industrial Area, Karachi, Pakistan

6. Rana Kausar: Department of Biochemistry, Federal Urdu University, Karachi, Pakistan

7. Zafar Saied Saifyl: HEJ Research Institute of Chemistry, International Centre for Chemical & Biological Sciences, University of Karachi, Karachi, Pakistan

Abstract:

Amaranth, a food color, is used in variety of food products to attract consumers, especially children. The purpose of the present study was to identify the component present in the food system which acts as a carrier of color and its distribution. The protein is the most possible candidate for color-conjugates and this was first explored by staining the resolved food proteins on PAGE simultaneously and separately with Amaranth as well as by Coomassie brilliant blue R250. It is the most widely used dye for protein assay. The color intensity of the Amaranth-proteincomplexes was slightly less than those of Coomassie brilliant blue R250, although the bands stained by Amaranth were very sharp, clearly separated and distinct. The staining procedure followed for Amaranth was quick. The impact of tryptic digestibility on amaranth–protein complexes has illustrated that dye may safely be used without any adverse effect. The possible mo0de of conjugation between amino acid and azo-bond is also discussed. The possible moode of conjugation between amino acid and azo-bond is also discussed.

Page(s): 824-828

DOI: DOI not available

Published: Journal: Journal of Chemical Society of Pakistan, Volume: 35, Issue: 3, Year: 2013

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