Ninhydrin-Reactive Lysine in Food Proteins

Autor:	G. A. Smith, Mendel Friedman, Janet Pang
Rok vydání:	1984
Předmět:	Lactalbumin biology Kunitz STI protease inhibitor Lysine food and beverages Trypsin chemistry.chemical_compound chemistry Biochemistry Ninhydrin Casein biology.protein medicine Food science Bovine serum albumin Lysozyme Food Science medicine.drug
Zdroj:	Journal of Food Science. 49:10-13
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1984.tb13656.x
Popis:	A lithium acetate-dimethyl sulfoxide ninhydrin reagent was shown to be useful for reaction of amino groups in a series of structurally diverse food proteins and flours of variable lysine content. The proteins were bovine serum albumin, casein, hemoglobin, lactalbumin, lysozyme, soybean protein, soybean trypsin inhibitor, trypsin, and wheat gluten. The flours were barley, high lysine corn, high protein rice, lima bean, nonfat dry milk, rice, soy, and wheat. The ninhydrin-reactive lysine content of these proteins varied from 63-109% of the theoretical values. This variation needs to be taken into account in possible applications of the ninhydrin reaction to food proteins.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6c32a97b47193d0c608d2784da4354c6 https://doi.org/10.1111/j.1365-2621.1984.tb13656.x Zobrazit plný text záznamu Plný text