Soybeans are a versatile legume that is utilized for human consumption, animal feed, non-food and industrial products. Soybeans are known for having specific phytochemicals such as saponins (surfactants) and isoflavones (estrogen mimicking compounds). Soybeans are a great source of protein and a suitable protein substitution for animal protein. Soybeans are known as being a complete protein because they contain all of the nine essential amino acids. Within the soybean industry, creating a nondestructive analytical technique for quantifying the content of amino acids in soybeans has risen. Defatted soybean meal has low quantities of amino acid content. Therefore, it is best to determine the greatest nutritional value of soybean samples for both human and animal consumption.<br/>Pertaining to protein composition, the current goals relating to soybean meal are at increasing the total protein and relative level of sulfur containing amino acids that are only present in a small amount, and are critical for animal health. Food products that have high essential amino acids content are higher in nutritional and economical value. Other factors that relate to the price of soybeans include genetics, fertilization, and climatic conditions. These conditions can alter the biomass composition of the soybean seeds, consequently changing their market value and usage.<br/>In order for amino acids to have an easier absorption within the body, and analyzed separately, the proteins must not be bound to each other and thus be free. Analysis of free amino acids within biological samples usually require the removal of the protein prior to the analysis. Thus, the purpose of this bioanalytical research is to determine the content of 17- free amino acids in defatted soybean meal by acidic, basic, enzymatic hydrolysis, and quantify it using Ultra-High Performance Liquid Chromatography (U-HPLC) and AccQ●Tag technology. This research will be done in collaboration with the USDA-NCUAR in Peoria, Illinois.

Determination of amino acid content in defatted soybean meal by U-HPLC

2019 Spring National Meeting

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