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

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Author(s)

    • 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

Abstract

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>

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 7(3), 246-249, 2001-08-01

    Japanese Society for Food Science and Technology

References:  14

Codes

  • NII Article ID (NAID)
    10008016074
  • NII NACSIS-CAT ID (NCID)
    AA11267620
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13446606
  • Data Source
    CJP  J-STAGE 
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