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Author: H. H. McGregor Publisher: ISBN: Category : Immobilized proteins Languages : en Pages : 64
Book Description
The fundamental importance of a definite knowledge of the quantity of each amino acid yielded by the several food proteins justifies the expenditure of much effort in studying the analytical methods in order that these may be improved or their limitations definitely ascertained." "From the standpoint of physiological chemistry it is highly desirable that the present very limited knowledge of the protein substances of flesh be increased." The desirability of a knowledge of the amino acid content of food proteins has led to much experimentation looking towards a method that will yield quantitative results without involving excessive time or manipulation in the analysis. An important method was claborated by Van Slyke "enabling one to attain an insight into the composition of proteins by methods which require but small amounts of material and yield approximately quantitative results indicating the nature of all the nitrogenous products yielded by complete acid hydrolysis. The analysis is based not on the isolation of the amino acids but on determinations of their characteristic chemical groups." The present paper describes the results of an attempt to apply the method devised by Van Slyke to the determination of the amino acid content of food proteins without a preliminary separation of the individual proteins of the material.
Author: H. H. McGregor Publisher: ISBN: Category : Immobilized proteins Languages : en Pages : 64
Book Description
The fundamental importance of a definite knowledge of the quantity of each amino acid yielded by the several food proteins justifies the expenditure of much effort in studying the analytical methods in order that these may be improved or their limitations definitely ascertained." "From the standpoint of physiological chemistry it is highly desirable that the present very limited knowledge of the protein substances of flesh be increased." The desirability of a knowledge of the amino acid content of food proteins has led to much experimentation looking towards a method that will yield quantitative results without involving excessive time or manipulation in the analysis. An important method was claborated by Van Slyke "enabling one to attain an insight into the composition of proteins by methods which require but small amounts of material and yield approximately quantitative results indicating the nature of all the nitrogenous products yielded by complete acid hydrolysis. The analysis is based not on the isolation of the amino acids but on determinations of their characteristic chemical groups." The present paper describes the results of an attempt to apply the method devised by Van Slyke to the determination of the amino acid content of food proteins without a preliminary separation of the individual proteins of the material.
Author: Edward H. Cox Publisher: ISBN: Category : Immobilized proteins Languages : en Pages : 30
Book Description
So far as the author has been able to find, there are no published analyses showing the relative composition of the most important used meat proteins, beef, pork and mutton, the Osborne and co-workers have published analyses of the water insoluble proteins of the muscle substance of ox, chicken, fish, and scallop. This paper gives the results of analyses, by the Van Slyke method, of the water insoluble fat-free proteins of beef, pork, and mutton.
Author: Walter Eugene Thrun Publisher: ISBN: Category : Beef cattle Languages : en Pages : 98
Book Description
When Hausmann introduced his method for nitrogen distribution into protein analysis, he opened the way for great progress in that line of investigation. Winterstein later showed that phoaphotungstic acid would also precipitate cystine. Van Slyke improved the gasometric method of Sachse and Kormann for the determination of amino nitrogen and from these methods of analysis worked out a combination of them for determining arginine, histidine, lysine, and cystine in proteins. Several improvements in the method, such as removal of the phosphotungstic acid from the precipitate of the bases by shaking it out with amyl alcohol and ether by Van Slyke and the boiling of the bases with alkali of lower concentration for determination of the arginine by Plimmer have recently been published. The method has been widely used in the analysis of various proteins, tissues, foods and feeding stuffs. For this study a number of beef proteins were analyzed according to the Van Slyke method. The proteins used represent the fractions of the flesh as developed by Grindley. The cold water insoluble protein is a mixture of stroma and plasma proteins and contains albuminoids, and nucleo proteins. The cold water soluble, heat coagulable fraction is a mixture of plasma protein, the albumins and globulins flesh. On page 40 is given an analysis of the flesh of a newborn calf showing just what part of the flesh these fractions represent. A description of the samples and the method of preparing them is given in a later section.
Author: H. H. McGregor
Author: H. H. McGregor
Author: Edward H. Cox
Author: Walter Eugene Thrun
Author: 
Author: Walter Eugene Thrun
Author: Alfred Henry Allen
Author: Alfred Henry Allen
Author: Bruce Alberts
Author: Alfred Henry Allen
Author: Mary Engle Pennington