STUDY OF RAPID HYDROLYSIS METHOD USING MICROWAVE AND NaOH SOLUTION TO DETERMINE TRYPTOPHAN IN FOOD / 营养学报
Acta Nutrimenta Sinica
; (6)1956.
Article
em Zh
| WPRIM
| ID: wpr-550844
Biblioteca responsável:
WPRO
ABSTRACT
This paper reported a rapid hydrolysis method of food protein using microwave oven and high pressure vessel technique. Tryptophan in hydroly-zate was determined by fluorimetric spectroscopy method. The hydrolytic agent was 5 M NaOH solution. Under the operative condition of the microwave oven (microwave output power 650W, 2 minutes 15 seconds and 65W 2 minutes) the highest tryptophan contents of the pure protein lysozymum and food SRM liver, cabbage and wheat flour were obtained. The results of the t-test showed that there was no significant difference between the tryptophan contents determined by using the operative condition of the microwave oven mentioned above and 145℃ 4h hydrolysis method. The recovery of the method was 93.3%-107%, and the coefficient of variation obtained by parallel determination of 10 lysozymum sample was 4.2%.
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Base de dados:
WPRIM
Idioma:
Zh
Revista:
Acta Nutrimenta Sinica
Ano de publicação:
1956
Tipo de documento:
Article