000			01948nab a22003377a 4500
001			67876
003			MX-TxCIM
005			20250326092809.0
008			240904s1983 -us|||p|op||| 00| 0 eng d
022			_a0022-1147
022			_a1750-3841 (Online)
024	8		_ahttps://doi.org/10.1111/j.1365-2621.1983.tb14852.x
040			_aMX-TxCIM
041			_aeng
100	1		_aPhillips, R.D. _936711
245	1	2	_aA scheme for the rapid preparation of protein hydrolyzates for amino acid analysis
260			_aUnited States of America : _bInstitute of Food Technologists ; _bJohn Wiley & Sons, _c1983.
500			_aPeer review
520			_aAn 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.
546			_aText in English
650		7	_aProtein hydrolysates _2AGROVOC _936692
650		7	_aAmino acids _2AGROVOC _94464
650		7	_aOxygen _2AGROVOC _912478
650		7	_aHydrolysis _2AGROVOC _912240
650		7	_aCasein _2AGROVOC _933932
650		7	_aDurum wheat _2AGROVOC _91086
650		7	_apH _2AGROVOC _911886
650		7	_aChromatography _2AGROVOC _99037
773	0		_dUnited States of America : Institute of Food Technologists ; John Wiley & Sons, 1983. _gv. 48, no. 1, p. 284-285 _tJournal of Food Science _wG444544 _x0022-1147
942			_2ddc _cJA _n0
999			_c67876 _d67868