Determination of Amino Group Based on Glutaraldehyde and XTT: Its Application to Protein Determination in Food.

• UKEDA Hiroyuki

  Department of Bioresources Science, Faculty of Agriculture, Kochi University

• TOJO Rie

  Department of Bioresources Science, Faculty of Agriculture, Kochi University

• SHIMAMURA Tomoko

  Department of Bioresources Science, Faculty of Agriculture, Kochi University

• SAWAMURA Masayoshi

  Department of Bioresources Science, Faculty of Agriculture, Kochi University

抄録

A rapid and convenient spectrophotometric method for determination of amino group was developed using the bifunctional reagent glutaraldehyde and water-soluble tetrazolium XTT. The method is based on the formation of XTT formazan by the reduction with dihydropyridine that generates in the reaction of glutaraldehyde with amino group. Only 5 min was required for an assay. The detection limit of lysine was 1 nmol/assay. When the method was applied to the determination of protein, the detection limit was 1.1 μg/assay for BSA. Satisfactory recovery data were obtained when casein was added to commercial milk (99–101%).<br>

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 7 (3), 246-249, 2001

  公益社団法人 日本食品科学工学会

キーワード

• glutaraldehyde
• XTT
• amino group
• amino acid
• protein
• milk

詳細情報

• CRID: 1390001204454306048
• NII論文ID: 10008016074
• NII書誌ID: AA11267620
• DOI: 10.3136/fstr.7.246
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可