Literature DB >> 7217249

New detection and separation method for amino acids by high-performance liquid chromatography.

Y Ishida, T Fujita, K Asai.   

Abstract

A simple system for simultaneous fluorescence detection of primary and secondary amines has been developed. The optimum conditions for fluorescing secondary amines in the two-stage reaction technique using sodium hypochlorite and o-phthalaldehyde have been studied, and then the switching flow method (sodium hypochlorite is added only to secondary amines) and the non-switching flow method (sodium hypochlorite is added to all the amino acids) have been compared. It was concluded that the non-switching flow method ensures high efficiency and reliability. This newly-developed system was applied to the detection of amino acids and gave satisfactory results.

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Year:  1981        PMID： 7217249     DOI： 10.1016/s0021-9673(00)81650-7

Source DB:  PubMed          Journal:  J Chromatogr


  29 in total

1.  Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage.

Authors:  C S Tejpal; P Vijayagopal; K Elavarasan; D Linga Prabu; R G K Lekshmi; K K Asha; R Anandan; N S Chatterjee; S Mathew
Journal:  J Food Sci Technol       Date:  2017-10-17       Impact factor: 2.701

2.  Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus.

Authors:  Vignaesh Dhanabalan; Martin Xavier; Nagalakshmi Kannuchamy; Kurukkan Kunnath Asha; Chongtham Baru Singh; Amjad Balange
Journal:  Environ Sci Pollut Res Int       Date:  2017-07-22       Impact factor: 4.223

3.  Maesa indica: a nutritional wild berry rich in polyphenols with special attention to radical scavenging and inhibition of key enzymes, α-amylase and α-glucosidase.

Authors:  Saravanan Shanmugam; John Prakash Baby; Rahul Chandran; Sajeesh Thankarajan; Parimelazhagan Thangaraj
Journal:  J Food Sci Technol       Date:  2016-07-23       Impact factor: 2.701

4.  Antioxidant properties and instrumental quality characteristics of spray dried Pangasius visceral protein hydrolysate prepared by chemical and enzymatic methods.

Authors:  Mohammad Aman Hassan; Martin Xavier; Subodh Gupta; Binaya Bhusan Nayak; Amjad Khansaheb Balange
Journal:  Environ Sci Pollut Res Int       Date:  2019-02-04       Impact factor: 4.223

5.  Evaluation of nutritional composition and antioxidant properties of underutilized Ficus talboti King fruit for nutraceuticals and food supplements.

Authors:  Karuppusamy Arunachalam; Thangaraj Parimelazhagan
Journal:  J Food Sci Technol       Date:  2012-02-21       Impact factor: 2.701

6.  Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny.

Authors:  Maya Raman; Saleena Mathew
Journal:  J Food Sci Technol       Date:  2012-03-14       Impact factor: 2.701

7.  Antioxidant activities of squid protein hydrolysates prepared with papain using response surface methodology.

Authors:  Balasubramanian Sivaraman; Robinson Jeya Shakila; Geevaretnam Jeyasekaran; Durairaj Sukumar; Uthaman Manimaran; Ganesan Sumathi
Journal:  Food Sci Biotechnol       Date:  2016-06-30       Impact factor: 2.391

8.  Protective effect of Melothria maderaspatana leaf fraction on electrolytes, catecholamines, endothelial nitric oxide synthase and endothelin-1 peptide in uninephrectomized deoxycorticosterone acetate-salt hypertensive rats.

Authors:  Chinnadurai Veeramani; Khalid S Al-Numair; Govindasamy Chandramohan; Mohammed A Alsaif; Kodukkur Viswanathan Pugalendi
Journal:  J Nat Med       Date:  2012-01-14       Impact factor: 2.343

9.  Purification of the Sendai virus nonstructural C protein expressed in E. coli, and preparation of antiserum against C protein.

Authors:  T Omata-Yamada; K Hagiwara; K Katoh; H Yamada; K Iwasaki
Journal:  Arch Virol       Date:  1988       Impact factor: 2.574

10.  Effect of thermal processing on the biochemical constituents of green mussel (Perna viridis) in Tin-free-steel cans.

Authors:  K B Biji; R M Shamseer; C O Mohan; C N Ravishankar; S Mathew; T K S Gopal
Journal:  J Food Sci Technol       Date:  2015-02-18       Impact factor: 2.701
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