chapter  5
36 Pages

Analysis of Proteins, Peptides, and Amino Acids in Foods

Chromatography .................................................................................88 5.3 Protein Hydrolysis for Determining Amino Acid Composition ..................... 89 5.4 Analytical Methods Used in Protein, Peptide, and Amino Acid Analysis..... 89

5.4.1 Kjeldahl Method ................................................................................. 89 5.4.2 Ultraviolet Absorption ........................................................................ 91 5.4.3 2,4,6-Trinitrobenzene 1-Sulfonic Acid-Spectrophotometric Method ......92 5.4.4 Biuret Method and Its Modi‘cations ..................................................93