Hydrolysis of proteins performed at high temperatures and for short times with reduced racemization, in order to determine the enantiomers of d- and l-amino acids
- 1 February 1997
- journal article
- Published by Elsevier in Analytica Chimica Acta
- Vol. 339 (1-2) , 99-107
- https://doi.org/10.1016/s0003-2670(96)00452-7
Abstract
No abstract availableKeywords
Funding Information
- Fonds De La Recherche Scientifique - FNRS (OTKA T 14916, OTKA T 6653)
- Ministry of Education (MKM-15)
This publication has 36 references indexed in Scilit:
- Mercaptoethanesulphonic acid as a protecting and hydrolysing agent for the determination of the amino acid composition of proteins using an elevated temperature for protein hydrolysisAnalytica Chimica Acta, 1994
- D-aminoacids and microwavesThe Lancet, 1990
- Total hydrolysis of proteins with strongly reduced racemization of amino acidsBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1990
- Rapid racemization of optically active amino acids by microwave oven‐based heating treatmentInternational Journal of Peptide and Protein Research, 1989
- Separation of Amino Acid Enantiomers Using Precolumn Derivatization with o-Phthalaldehyde and 2,3,4,6-Tetra-O-acetyl-1-thio-β-glucopyranosideJournal of Liquid Chromatography, 1987
- Nutritional characteristics of alkali-treated zeinJournal of Agricultural and Food Chemistry, 1984
- Amino acid racemization in heated and alkali-treated proteinsJournal of Agricultural and Food Chemistry, 1983
- Determination of D‐Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of CaseinJournal of Food Science, 1982
- DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSINGJournal of Food Science, 1980
- Racemization of Amino Acid Residues in Proteins during RoastingAgricultural and Biological Chemistry, 1973