Effect of hydrolysis time on the determination of amino acids in samples of soybean products with ion-exchange chromatography or precolumn derivatization with phenyl isothiocyanate

被引：28

作者：

Albin, DM ^{[1
]}

Wubben, JE ^{[1
]}

Gabert, VM ^{[1
]}

机构：

[1] Univ Illinois, Dept Anim Sci, Urbana, IL 61801 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 05期

关键词：

amino acids; soybean products; measurement methods; hydrolysis time;

D O I：

10.1021/jf990599q

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Accurate determination of amino acid levels in soy products facilitates optimum diet formulation and amino acid supplementation. A study was carried out to investigate the effect of hydrolysis time and method of amino acid measurement on amino acid levels. Correction factors to standardize amino acid levels to 24 h of hydrolysis mere also determined. Six different soybean products were evaluated. Hydrolysis was carried out for 10 different periods of time. amino acids were analyzed by both ion-exchange chromatography and precolumn derivatization with phenyl isothiocyanate. Both hydrolysis time and measurement method affected (P < 0.05) amino acid levels. Standard hydrolysis conditions (hydrolysis in 6 M HCl at 110 degrees C for 24 h) rarely provide the maximal amino acid values. Therefore, sequential hydrolyses curves were very useful and should be used.

引用

页码：1684 / 1691

页数：8