I hardly find a paper which involves free amino acid estimation. Instead what I get is total amino acid estimation using hydrolysis procedure. So I doubt there are free amino acids present in cereals. Please share your experience here if any.
What is your definition of free amino acids? Are you only interested in the non peptide bonded ones or does it also include those in small peptides (up to 5-6 amino acids) which can also be absorbed directly by the small intestine (Thus without previous hydrolysis!). Nutritionally these might be important as well.
There's a lot of data on rice. I don't know much about wheat. If you are looking for a good method you can use the method we used in the following article:
https://www.jsta ge.jst.go.jp/article/jsbbs/60/1/60_1_46/_article
Please check our publication on Effect of Germination Temperatures on Proteolysis of the Gluten-Free Grains – Rice and Buckwheat during Malting and Mashing.
Please copy and past this link into your browser to access the article recommended previously.
https://www.jstage.jst.go.jp/article/jsbbs/60/1/60_1_46/_pdf
Hello Balaji,
We will like to know if you have given it a go on the determination of free amino acids of either wheat or rice. If you have how did it go?
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