| Abstract: | Information is given on the total amino acid composition and the free amino acids of pears (Pyrus communis L), squashes (Cucurbita pepo L), grapefruits (Citrus paradisi L) and apples (Malus sylvestris Mill.). It has been established that during the dispersion of the fruits in the manufacture of sedimentation-stabilized products that the total qualitative and quantitative amino acid compositions scarcely change but the concentration of free amino acids rises by 14.5–45.1% on the total amount of free amino acids in the initial material. The causes of the rise in the level of free amino acids are discussed.Odessa State Academy of Food Technology, fax (0482) 25 32 84. Translated from Khimiya Prirodnykh Soedinenii, No. 2, pp. 234–238, March–April, 1999. |
