Methionine: oxidation state in processed foods and enzyme-catalyzed reaction with adenosine triphosphate
Two conditions of alkaline hydrolysis of proteins, (1) 2M NaOH, 18 hours, 100°C and (2) 3M NaOH, 16 hours 110°C, prior to ion-exchange chromatography were tested on free amino acids and model protein systems to determine the better set of conditions for measurement of methionine sulfoxide in food pr...
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2017
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| Online Access: | http://hdl.handle.net/10919/74797 |