Improved Method for Determining Food Protein Degree of Hydrolysis

Journal of Food Science - Tập 66 Số 5 - Trang 642-646 - 2001
Per Munk Nielsen1, Daphne Elaine Leslie Petersen2, C. Dambmann1
1Authors Nielsen and Dambmann are with Novozymes, Krogshojvej 36, DK-2880, Bagsvaerd, Denmark.
2Author Petersen is with Danisco Cultor, Edwin Rahrs Vej 38, DK-8220, Brabrand, Denmark.

Tóm tắt

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.

Từ khóa


Tài liệu tham khảo

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Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 66 Số 5

642-646

Thông tin tác giả