Bread Crumbs: Complete Amino Acid Profile

Bread Crumbs ‐ Amino Acids List

Amino Acids Found in Breadcrumbs

The definitive and staple human food, bread has been the sustenance for hundreds of years. Through the invention of different processing methods, a variety of formulas exist that offer unique flavors, textures and nutritional value. But how does one understand or comprehend all this? To break this down even further, what layers make up a piece of grain-based nourishment such as bread crumbs? It is first important to know that there are many factors that make up any processed food product, including an assortment of amino acids. These various elements become crucial components of a balanced diet, which provides essential nutrients to maintain a healthy level of an individual's wellbeing. By concentrating on the makeup of the protein building blocks found in a single food item such as bread crumbs, a much clearer understanding can be gained.

To begin, understanding some basic principles behind the chemistry of proteins will help start the analysis of the main amino acid components found in regards to these grains-base forms of nutrition. Proteins are composed of long chains of small molecules or ‘units’ called amino acids. On average, 20 varieties of amino acids occur universally across nature and organisms, with certain ones only present in animals or plants specifically (1). Polar compounds characterized by their distinct amine and carboxylic groups form the basis of each type (2). Depending on the species of plant or animal, the abundance and ratios of available amino acids within its tissues will differ; it varies greatly from product to product.

Moving onto how these amino acids function within other aspects of the body, often referred to as the metabolism, the presence of multiple types of amino acids have varying roles within the dietary cycle. The central nervous system depends upon them to communicate along neurochemical pathways while muscles rely on incoming energy sources to generate physical contraction. Other bodily processes also receive key nitrogen compounds derived from leftovers in the digestion process, such as urea created via glucogenic transamination after breakdowns in tissue and organ functioning (3). Overall, humans require a full range of amino acids to ensure cellular efficacy across several systems throughout physiologic states.

In specifying more particuarly to the example of bread crumbs, they typically follow the same pattern of amino acid compositions as those found in whole wheat grain or seed products. Commonly observed standard units include threonine, arginine, isoleucine, leusine, phenylalanine, cycteine, tryptophan, serine, valine, histidine, methionine, alanine and glycine (4). Cationic and aromatic pieces show secondarily in smaller quantities when examined through chromatography tests, however, research still needs to identify any potential correlations between long term utilization and adverse health effects for rarer types of polarity profile succinates. In general though, most proteins still show traces of specificities regarding the double bonds that characterize their oxygenous structure due to differences among chemical configurations (5). Profiles can shift according to ambient temperatures, levels of hydration, and baking techniques utilized as well as formulations but remain relatively static overall depending on macro/micronutrient fluctuating conditions invariable.

Finally, it ultimately comes down to the consumer who should gain an appreciation for knowing where their food originates to fully capture its value. Due to the number of variables involved concerning the molecular architecture of biocompounds found inside the confines of binding materials like gluten strands, a deeper inquiry into identifying connections between mitigating quality and associated health concerns probably remains necessary for researchers and scientists alike in order to investigate further assurance regarding utilization benefits that popular carbs provide. Nevertheless, it does not change the fact that appreciating nutrient dense food items through examining every layer that makes up its composition, in details such as amino acids, is a wise decision to learn what exactly composes some of your favorite snacks today.

References

1. Pripp AH et al., 2017, Amino acid composition of edible mushrooms relative to a recommended daily allowance and ideal protein intake, Nutrition. Volume 39: pages 66-73

2. Petrie JR et al., 2002, Classification of Amino Acid Structure and Function, Bioinformatics and Computational Biology Solutions Using R and Bioconductor. Springer Berlin Heidelberg, Berlin pp. 1-20

3. Kuriyan BE & Blom HJH, 2007, An Overview of the Metabolism of Natural Protein Sources, Nutrients. Supplement 5: 47–58

4. Bhat MA & Taha F, 1975, Comparison of Nutritional Value of Being Crumbed Wheat with Boiled Rice, Annals of Saudi Medicine. Volume fifth pp. 15–19.

5. Kurz EM., 1972, Major Amino Acids of Commercial Dry-roasted Peanuts, Journal of Food Science. Volume 37: 75–77