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Effects of hydrolysis conditions on the recovery of amino acids from New Zealand-produced wheat bran and pollard
AbstractThe concentrations of 17 amino acids were determined in samples of wheat bran and pollard from a New Zealand flour mill. Samples were hydrolysed with 6N HCl for varying times at 150°C and 110°C and the hydrolysates analysed by HPLC. The progressive release or degradation of individual amino acids under the different conditions was demonstrated. Results were used to calculate factors to correct to theoretical maximal amino acid concentrations obtained under one set of hydrolysis conditions. The importance of performing a range of hydrolyses to obtain accurate maximum concentrations of individual amino acids was clearly illustrated.
Effects of hydrolysis conditions on the recovery of amino acids from New Zealand-produced wheat bran and pollard
AbstractThe concentrations of 17 amino acids were determined in samples of wheat bran and pollard from a New Zealand flour mill. Samples were hydrolysed with 6N HCl for varying times at 150°C and 110°C and the hydrolysates analysed by HPLC. The progressive release or degradation of individual amino acids under the different conditions was demonstrated. Results were used to calculate factors to correct to theoretical maximal amino acid concentrations obtained under one set of hydrolysis conditions. The importance of performing a range of hydrolyses to obtain accurate maximum concentrations of individual amino acids was clearly illustrated.
Effects of hydrolysis conditions on the recovery of amino acids from New Zealand-produced wheat bran and pollard
Broderick, A.J. (author) / Rhodes, L.L. (author) / Garthwaite, H.r. (author)
Biological Wastes ; 34 ; 367-374
1990-07-23
8 pages
Article (Journal)
Electronic Resource
English
British Library Online Contents | 1998
Online Contents | 1998
| UB Braunschweig | 1983