期刊
FOOD CHEMISTRY
卷 173, 期 -, 页码 619-623出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.073
关键词
Collagen; Alkaline hydrolysis; Hydroxyproline; Protein; Spectrophotometry
资金
- Brazilian agency 'Fundacao de Amparo a Pesquisa do Estado do Rio de Janeiro' (FAPERJ)
A preparative protein alkaline hydrolysis procedure, as part of a spectrophotometric collagen quantification method, is presented. The procedure is suitable for small amounts of fresh solid or liquid samples. Various aspects of the procedure, such as the NaOH concentration, time needed to hydrolyse different collagen contents, buffer strength of the reagent solution, pH control of the hydrolysate and spectrophotometric conditions, were evaluated. Compared to other procedures that use alkaline hydrolysis, the sensitivity of this procedure was increased by a factor of 5. Compared to the conventionally used Association of Official Analytical Chemists (AOAC) acid hydrolysis method, the reaction time was reduced from 16 h to 40 min and the amount of sample from 4 g to 3-20 mg, producing equivalent results when applied to porcine liver and sausage samples. (C) 2014 Elsevier Ltd. All rights reserved.
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