Determination of α-amino nitrogen in pea protein hydrolysates a comparison of three.pdf

下载文档

6
0
约1.88万字
约 5页
2017-04-11 发布于江苏
举报
版权申诉
保障服务

Determination of α-amino nitrogen in pea protein hydrolysates a comparison of three.pdf

1、本文档共5页，可阅读全部内容。
2、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。
3、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。

Determination of α-amino nitrogen in pea protein hydrolysates a comparison of three

ELSEVIER Food Chemisrry, Vol. 62, No. 3, pp. 363-367, 1998 0 1998 Elsevier Science Ltd. All rights reserved Printed in Great Britain PII: SO308-8146(97)00164-7 030878146/98 $19.00+0.00 Analytical. Nutritional and Clinical Methods Section Determination of a-amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods R. Panasiuk,O R. Amarowicz,“” H. Kostyra” L. Sijtsma* “Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, lo-718 Olsztyn, P.O.Box 55, Poland bAgrotechnological Research Institute (ATO-DLO), Bornsesteeg 59,6708 PD Wageningen, The Netherlands (Received 3 April 1997; revised version received and accepted 13 August 1997) Three spectrophotometric methods, using 2,4,6-trinitrobenzenesulphonic acid (TNBS), o-phthaldialdehyde (OPA) or ninhydrin, for the determination of u-amino nitrogen in pea protein isolates and hydrolysates were compared. The determined amounts of a-amino nitrogen differed greatly, depending on the method used. The TNBS and OPA methods produced comparable results, whereas the data obtained with the ninhydrin method were only half of the TNBS or OPA values. Colour stability, recovery of the standard from the protein matrix and reproducibility of the results were determined. The methods showed good accuracy (SE l-3%) with recovery values of the standard (L-leucine) from the protein matrix of 91, 111 and 75% for the OPA, ninhydrin and TNBS method, respectively. 0 1998 Elsevier Science Ltd. All rights reserved. INTRODUCTION Peas are grown all over the world but pea protein is only to a limited extent used in food applications. The quality of proteins, and, thereby their utilisation can be improved by enzymatic hydrolysis. One of the pre- requisites for obtaining a standard product by enzy- matic hydrolysis of proteins is adequate control of the degree of substrate hydrolysis (DH). The DH determi- nation should be based