Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Determination of Amino Group Based on Glutaraldehyde and XTT: Its Application to Protein Determination in Food
Hiroyuki UKEDARie TOJOTomoko SHIMAMURAMasayoshi SAWAMURA
Author information
JOURNALS FREE ACCESS

2001 Volume 7 Issue 3 Pages 246-249

Details
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%).

Information related to the author
© 2001 by Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top