TY  - JA
AU  - Phillips,R.D.
TI  - A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis
SN  - 0022-1147
PY  - 1983///
CY  - United States of America
PB  - Institute of Food Technologists, John Wiley & Sons
KW  - Protein hydrolysates
KW  - AGROVOC
KW  - Amino acids
KW  - Oxygen
KW  - Hydrolysis
KW  - Casein
KW  - Durum wheat
KW  - pH
KW  - Chromatography
N1  - Peer review
N2  - 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
T2  - Journal of Food Science
DO  - https://doi.org/10.1111/j.1365-2621.1983.tb14852.x
ER  -