Literature DB >> 3571118

A new, rapid, high-sensitivity analysis of amino acids in food type samples.

B A Bidlingmeyer, S A Cohen, T L Tarvin, B Frost.   

Abstract

A new approach to the analysis of free amino acids and amino acids from hydrolyzed foods is described. The method is based on reaction of the free amino acids with phenylisothiocyanate to form stable derivatives which are subsequently separated by liquid chromatography. Sample preparation procedures are described and results are compared with conventional ion exchange results. Reproducibility of the new method has been determined on a typical food type sample.

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Year:  1987        PMID： 3571118

Source DB:  PubMed          Journal:  J Assoc Off Anal Chem        ISSN： 0004-5756


  19 in total

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4.  Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum.

Authors:  S Fadda; Y Sanz; G Vignolo; M Aristoy; G Oliver; F Toldrá
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6.  Intra- and extracellular osmotic regulation in the hololimnetic Caridea and Anomura: a phylogenetic perspective on the conquest of fresh water by the decapod Crustacea.

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7.  Estimation of ammonium concentration in the cytosol of soybean nodules.

Authors:  J G Streeter
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8.  Determination of amino acids in foods by reversed-phase HPLC with new precolumn derivatives, butylthiocarbamyl, and benzylthiocarbamyl derivatives compared to the phenylthiocarbamyl derivative and ion exchange chromatography.

Authors:  Kang-Lyung Woo
Journal:  Mol Biotechnol       Date:  2003-05       Impact factor: 2.695

9.  Extractability of polyhydroxyalkanoate synthesized by Bacillus flexus cultivated in organic and inorganic nutrient media.

Authors:  M S Divyashree; T R Shamala
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10.  Hydrolysis of pork muscle sarcoplasmic proteins by lactobacillus curvatus and lactobacillus sake.

Authors:  S Fadda; Y Sanz; G Vignolo; M Aristoy; G Oliver; F Toldrá
Journal:  Appl Environ Microbiol       Date:  1999-02       Impact factor: 4.792
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