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Nutritive Value of Free Amino Acids in Food

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Nutritive Value of Free Amino Acids in Food

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Questions and Answers

Which method is commonly used to extract free amino acids from solid samples like cheese?

Stomacher™ blender (correct)

Polytron™ blender

Ultra-Turrax™ blender

Centrifuge

What is the main reason why the nutritive value of free amino acids is highly appreciated, especially in the neonatal stage?

They are less expensive to produce than protein-derived amino acids

They are more abundant in milk and yogurt than in solid samples

They have a longer shelf life than protein-derived amino acids

They are more easily absorbed by the organism than protein-derived amino acids (correct)

Which of the following is NOT a method commonly used for deproteinization?

Protein precipitation with bulky anions (correct)

Ultrafiltration

Protein precipitation with strong acids

Protein precipitation with organic solvents

What is the purpose of deproteinization in the extraction of free amino acids?

To separate the protein from the NPN fraction Signup and view all the answers

Which type of samples require a previous extraction stage before deproteinization?

Solid samples Signup and view all the answers

Which of the following is NOT a limitation of the gel-based approach in proteomics?

Analyzing proteins using a high-resolution separation technique Signup and view all the answers

Which technique is used for protein digestion in the gel-based approach in proteomics?

Proteolytic agents with specific cleavage sites Signup and view all the answers

What are the two complementary analytical strategies used in proteomics?

Gel-based and gel-free approaches Signup and view all the answers

Which technique is NOT commonly used for the separation of protein mixtures in proteomics?

Protein digestion Signup and view all the answers

What is the main limitation of the gel-free approach in proteomics?

Analyzing proteins in low abundance Signup and view all the answers