Acid Hydrolysis of Phenylthiohydantoins of Amino Acids
نویسندگان
چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Analysis of amino acid phenylthiohydantoins by gas chromatography.
A gas chromatographic procedure has been developed for the quantitative analysis of submicrogram amounts of the phenylthiohydantoins of all the amino acids except arginine. The compounds are divided into three groups according to their volatility and need for derivatization (trhnethylsilylation). The more volatile, relatively nonpolar thiohydantoins (Group I) are chromatographed with best resul...
متن کامل[Identification of amino acid phenylthiohydantoins by mass spectrometry].
The unequivocal identification of phenylthiohydantoins of the 20 amino acids usually occurring in proteins is possible by mass spectrometry and by combined gas chromatography-mass spectro metry. The method is sensitive enough to be applied to the identification of phenylthiohydantoins obtained from automated Edman degradations of polypeptides. Mass spectra of 21 amino acid phenylthiohydantoins...
متن کاملInfluence of vegetable amino acids and oils supplementation of on Chlorella vulgaris amino acid profile
The aim of the present research is to investigate the profile of amino acid of Chlorella vulgaris supplemented with some plant amino acid and oil extracts. The bioactive oil and amino acid from four Iranian medicinal plants, namely Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora were obtained. The LC-MS / MS analysis demonstrated that the major amino acids com...
متن کاملLiberation of amino acids from raw and heated casein by acid and enzyme hydrolysis.
Earlier work showed that the nutritive value of casein was decreased by dry heat and that the addition of lysine restored its nutritive value (1). The lysine was not damaged materially by the heat treatment, since analyses of acid hydrolysates of heated casein with lysine decarboxylase (2) and chemical isolation as the picrate (3) showed no decrease in the lysine content. Eldred and Rodney (2),...
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ژورنال
عنوان ژورنال: Australian Journal of Biological Sciences
سال: 1971
ISSN: 0004-9417
DOI: 10.1071/bi9711247