TRYPTOPHAN IN FOOD PROTEINS - A COMPARISON OF 2 HYDROLYTIC PROCEDURES

被引：30

作者：

SLUMP, P

FLISSEBAALJE, TD

HAAKSMAN, IK

机构：

[1] Department of General Food Chemistry, Institute Civo-Analysis Tno, Zeist, 3700 AJ

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 03期

关键词：

TRYPTOPHAN; BARIUM HYDROXIDE; LITHIUM HYDROXIDE; FOODS; FEEDS; DETERMINATION;

D O I：

10.1002/jsfa.2740550318

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Two hydrolytic procedures for the determination of tryptophan in food proteins are compared, one with barium hydroxide, the other with lithium hydroxide. For most proteins the existing procedure with barium hydroxide yields somewhat higher results than a procedure with lithium hydroxide. For the feedstuffs analysed so far the differences between both methods are not statistically significant. The recovery of tryptophan with the existing procedure with barium hydroxide is between 90 and 93%.

引用

页码：493 / 496

页数：4

共 7 条

[1]

CROFT LR, 1973, HDB PROTEIN SEQUENCE

[2] HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY AND ULTRAVIOLET SPECTROPHOTOMETRY FOR QUANTITATION OF TRYPTOPHAN IN BARYTIC HYDROLYSATES [J].