Aminoácidos livres do feijão 60 dias (Phaseolus vulgaris L.)

Abstract

Free amino acids of the new 60 Days beans variety (Phaseolus vulgaris L.) were studied by two dimensional ascending paper chromatography with the following pair of solvents: 1) phenol-water, 8:2 (v/v); 2) butanol-acetic acid-water , 4:1:1 (v/v). The amino acids identified and measured in the extracts were: aspartic acid, glutamic acid, lysine, serine, asparagine, glycine, threonine, alanine, glutamine, histidine, gama amino-butyric acid, arginine, methionine, valine and leucine. Determinations were made by elution of the spots followed by colorimetry. The more abundant amino acids were lysine, glutamic acid and aspartic acid.