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Improved Method for Determining Food Protein Degree of Hydrolysis
Abstract
ABSTRACT When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro‐benzene‐sulfonic acid (TNBS) method is well established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, and includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with o‐phthaldialdehyde (OPA). The conclusion is that the OPA method of analyzing the DH of protein hydrolyses is more accurate, is easier and faster to carry out, has a broader application range, and is environmentally safer than the TNBS method.
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Research works printed but not linked: 6
- 10.1021/jf60226a042 · DOI · Paper page
- Adler‐Nissen J, 1984, Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes, J Chem Tech Biotechnol, 34, 215, 10.1002/jctb.280340311 · DOI
- Adler‐Nissen J, 1986, Enzymic hydrolysis of food proteins, 110
- 10.3168/jds.S0022-0302(83)81926-2 · DOI · Paper page
- 10.1002/9780470110201.ch5 · doi:10.1002/9780470110201.ch5
- Margot A, 1994, Continuous monitoring of enzymatic whey protein hydrolysis, Correlation of base consumption with soluble nitrogen content. Proc Biochem, 29, 257
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Jiang, J., Zhang, Z., Zhao, J., & Liu, Y. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.015 · Cited by 432
Spellman, D., McEvoy, E., O’Cuinn, G., & FitzGerald, R. J. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00053-0 · Cited by 422
Shen, Y., & Li, Y. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106686 · Cited by 164
Cotabarren, J., Rosso, A. M., Tellechea, M., García-Pardo, J., Rivera, J. L., Obregón, W. D., & Parisi, M. G. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.061 · Cited by 155
Metadata
- Authors
- Nielsen, P. M., Petersen, D., & Dambmann, C.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2001-06
- Volume
- 66
- Issue
- 5
- Pages
- 642-646
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2024580100
- Cited by
- 1,786
- References
- 0
- FWCI
- 1.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- Nielsen, P. M., Petersen, D., & Dambmann, C. (2001). Improved Method for Determining Food Protein Degree of Hydrolysis. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2001.tb04614.x
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