期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 5, 页码 642-646出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb04614.x
关键词
degree of hydrolysis; food protein; hydrolysis; proteolytic; analysis
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 omicron -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.
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