251. Improved Method for Determining Food Protein Degree of Hydrolysis.
- Author
-
NIELSEN, P. M., PETERSEN, D., and DAMBMANN, C.
- Subjects
- *
PROTEIN content of food , *PROTEINS , *HYDROLYSIS , *TRINITROBENZENE , *SULFONIC acids , *AMINO group - Abstract
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. [ABSTRACT FROM AUTHOR]
- Published
- 2001
- Full Text
- View/download PDF