Nutritive assessment of amino acids for three Chinese Zajius produced from hull‐less barley. Issue 4 (12th October 2017)

• Record Type: Journal Article
• Authors: Zhang, Kaizheng; Pan, Yunfeng; Zou, Wei; Zhou, Lihong; Wu, Zhengyun; Zhang, Wenxue
• Is Part Of: Journal of the Institute of Brewing. Volume 123:Issue 4(2017)
• Page Start: 587
• Page End: 593
• Publication Date: 2017-10-12
• Subjects: Zajiu -- amino acid -- nutritive assessment -- linear‐regression analysis; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.464
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : In this study, the free amino acid content of traditional Zajiu, 'small‐scale trial' Zajiu and commercial Zajiu, produced from hull‐less barley, was determined using an automatic amino acid analyser. The amino acid nutritive value of the tested wines were measured using the ratio coefficient of amino acid and linear‐regression analysis. A Chinese yellow wine was used as a reference. At least 17 types of free amino acids were found in all four of the tested wines. Chinese yellow wine exhibited the highest total amino acid content (3094 mg/L), followed by traditional Zajiu (2875 mg/L) and commercial Zajiu (2042 mg/L). However, Zajiu s had a higher essential amino acids/total amino acid ratio than Chinese yellow wine, and their composition of essencial amino acid more closely matched the recommendations of the World Health Organization/UN Food and Agriculture Organization. Analysis based on linear regression showed that the amino acid nutritive value of the wines was ranked from high to low as follows: commercial Zajiu, traditional Zajiu, Chinese yellow wine and 'small‐scale trial' Zajiu . These results provide some information on the amino acid nutritional quality of Chinese Zajiu, and a new method for the amino acid nutritive value assessment of foods and beverages. Copyright © 2017 The Institute of Brewing & Distilling