書誌事項
- 公開日
- 2001-06
- 権利情報
-
- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
-
- 10.1111/j.1365-2621.2001.tb04614.x
- 公開者
- Wiley
この論文をさがす
説明
<jats:p> <jats:bold>ABSTRACT</jats:bold> When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o‐phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method. </jats:p>
収録刊行物
-
- Journal of Food Science
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Journal of Food Science 66 (5), 642-646, 2001-06
Wiley