Determination of Γ-Radiation Induced Products in Free and Peptide Bound Tryptophan

Autor:	B. van Wickern, Kim Karen Kleeberg, D. Rogosch, Hans Steinhart
Rok vydání:	1996
Předmět:	chemistry.chemical_classification Hydroxylation chemistry.chemical_compound γ radiation chemistry Radiochemistry Tryptophan Phenylalanine Peptide Food irradiation Irradiation Ionizing radiation
Zdroj:	Advances in Experimental Medicine and Biology ISBN: 9781461380269
DOI:	10.1007/978-1-4613-0381-7_105
Popis:	Conservation of food by ionizing radiation has become legally accepted in 37 countries of the world. Although some methods for the identificaton of irradiated food have been developed, there is a deficit in the detection of the irradiation in food with a high protein content. Up to now, only a single method based on the detection of o- and m-tyrosine which develop in addition to the physiologically formed p-tyrosine during the radiation induced hydroxylation of phenylalanine, has been developed (Chuaqhi-Offermanns and McDougall, 1991). Corresponding to this method we wished to find some irradiation induced products of tryptophan which could serve as markers for irradiated food with a high protein content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2cd50b06b2589762488bc108b5827752 https://doi.org/10.1007/978-1-4613-0381-7_105 Zobrazit plný text záznamu