A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis
Phillips, R.D.
A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis - United States of America : Institute of Food Technologists ; John Wiley & Sons, 1983.
Peer review
An accelerated procedure for preparing acid hydrolyzates of food and feed proteins prior to amino acid analysis has been developed. This scheme features the simultaneous removal of oxygen from 12 samples and from hydrolysis reagent; accelerated hydrolysis of continuously stirred samples at 145°C for 1.25 hr; and semi-automated filtration of the pH-adjusted, diluted hydrolyzates. Using this scheme, one technician can prepare 12 samples for analysis in approximately ½ day. Hydrolyzates of casein and durum wheat flour were prepared by this method by the traditional approach, and by an intermediate method; then analyzed by automated ion exchange chromatography. Resulting profiles were generally comparable for the different schemes.
Text in English
0022-1147 1750-3841 (Online)
https://doi.org/10.1111/j.1365-2621.1983.tb14852.x
Protein hydrolysates
Amino acids
Oxygen
Hydrolysis
Casein
Durum wheat
pH
Chromatography
A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis - United States of America : Institute of Food Technologists ; John Wiley & Sons, 1983.
Peer review
An accelerated procedure for preparing acid hydrolyzates of food and feed proteins prior to amino acid analysis has been developed. This scheme features the simultaneous removal of oxygen from 12 samples and from hydrolysis reagent; accelerated hydrolysis of continuously stirred samples at 145°C for 1.25 hr; and semi-automated filtration of the pH-adjusted, diluted hydrolyzates. Using this scheme, one technician can prepare 12 samples for analysis in approximately ½ day. Hydrolyzates of casein and durum wheat flour were prepared by this method by the traditional approach, and by an intermediate method; then analyzed by automated ion exchange chromatography. Resulting profiles were generally comparable for the different schemes.
Text in English
0022-1147 1750-3841 (Online)
https://doi.org/10.1111/j.1365-2621.1983.tb14852.x
Protein hydrolysates
Amino acids
Oxygen
Hydrolysis
Casein
Durum wheat
pH
Chromatography