TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH-PRESSURE LIQUID-CHROMATOGRAPHY

被引：33

作者：

PETERSON, WR

WARTHESEN, JJ

机构：

[1] Dept of Food Science & Nutrition, Univ of Minnesota, St Paul, Minnesota, 55108

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03429.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of high pressure liquid chromatography (HPLC) in determining total and available lysine was studied. Protein‐carbohydrate mixtures were analyzed for available lysine by reaction with fluoro‐dinitrobenzene (FDNB) and separation of e‐DNP‐lysine by HPLC. When comparing the HPLC method to an FDNB spectrophotometric method, the latter gave higher results. The difference was attributed to compounds formed during hydrolysis that interfered with the spectrophotometric method. Total lysine was determined in food proteins by reacting hydrolysates with dansyl chloride. HPLC was used to separate and quantify didansyl lysine. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：994 / 997

页数：4

共 30 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] DETERMINATION OF FREE LYSINE EPSILON-AMINO GROUPS IN COTTONSEED MEALS AND PRELIMINARY STUDIES ON RELATION TO PROTEIN QUALITY [J].