Abstract
It is very important for the determination of amino acids in proteins or foods by microbioassay to know the best conditions of hydrolysis. This experiment was attempted in order to clarify the appropriate time of hydrolysis and the influences by carbohydrate coexistence and humin present in the hydrolysate.
Ovalbumin was used as the test sample, and the following three kinds were prepared: 1) albumin only, 2) albumin plus glucose, 3) albumin plus starch. These samples were hydrolysed for 1, 2, 4, 6, 8, and 10 hours, and of each hydrolysate, methionine, and threonine were determined microbiologically.
As far as these two amino acids of ovalbumin are concerned, 6 hours' hydrolysis seemed to be proper, and the analytical values of the amino acids were more or less influenced by the presence of carbohydrate.
Humin had also an influence on the values to some extent.
