Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
スポンサーリンク
概要
- 論文の詳細を見る
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%).
- 社団法人 日本食品科学工学会の論文
- 2001-08-01
著者
-
SAWAMURA Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Sawamura M
Kochi Univ. Nankoku Jpn
-
Sawamura M
Kochi Univ. Kochi Jpn
-
Sawamura Masayoshi
Department Of Agricultural Chemistry Faculty F Agriculture Kochi University
-
UKEDA Hiroyuki
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Shimamura Tomoko
Department of Cardiology, Jichi Medical Univeristy
-
Shimamura Tomoko
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Sawamura M
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Ukeda H
Kochi Univ. Nankoku Jpn
-
Ukeda Hiroyuki
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
Shimamura Tomomi
Department Of Bioresources Science Faculty Of Agriculture Kochi University
-
TOJO Rie
Department of Bioresources Science, Faculty of Agriculture, Kochi University
-
Tojo Rie
Department Of Bioresources Science Faculty Of Agriculture Kochi University
関連論文
- Volatile Profiles in Cold-Pressed Peel Oil from Korean and Japanese Shiranui (Citrus unshiu Marcov. × C. sinensis Osbeck × C. reticulata Blanco)
- Glycolaldehyde Production from Ethylene Glycol with Immobilized Alcohol Oxidase and Catalase
- Volatile Constituents of Several Varieties of Pummelos and a Comparison of the Nootkatone Levels in Pummelos and Other Citrus Fruits(Food & Nutrition)
- Rapid Determination of Furfural and 5-Hydroxymethylfurfural in Processed Citrus Juices by HPLC (Analytical Chemistry)
- Levels of endogenous ethylene, carbon dioxide, and soluble pectin, and activities of pectin methylesterase and polygalacturonase in ripening tomato fruits
- Determination of Sulfite in White Wine by Amperometric Flow Injection Analysis with an Immobilized Sulfite Oxidase Reactor(Analytical Chemistry)
- PE-355 Atorvastatin Modulates Intracellular Anti-oxidant Proteins(Lipid disorders(03)(H),Poster Session(English),The 72nd Annual Scientific Meeting of the Japanese Circulation Society)
- Direct Immobilization of NAD to Sepharose 4B by Using the Bifunctional Reagent Glutaraldehyde
- A New Approach to the Co-immobilization of Alcohol Dehydrogenase and NAD on Glutaraldehyde-activated Sepharose and Its Application to the Enzymatic Analysis of Ethanol
- Amperometric Flow Injection Measurement of Protein in Dairy Products Using Glutaraldehyde
- Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
- Characteristic Aroma Components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) Fruit
- Evaluation of Characteristic Aroma Compounds of Citrus natsudaidai Hayata (Natsudaidai) Cold-Pressed Peel Oil
- Cluster Analysis by Measurement of Peroxidase and Esterase from Citrus Flavedo
- Co-immobilization of Alcohol Dehydrogenase, Diaphorase and NAD and Its Application to Flow Injection Analytical System for Ethanol(Analytical Chemistry)
- The Co-immobilization of Alcohol Dehydrogenase, Diaphorase, and NAD on Glutaraldehyde-activated Sepharose(Biological Chemistry)
- MS Fragment Isotope Ratio Analysis for Evaluation of Citrus Essential Oils by HRGC-MS
- Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose : the Detection of Aminoreductone by HPLC
- Effects of Several Variable Factors on the Isotope Ratio by HRGC-MS
- Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils
- Reduction Mechanism of Tetrazolium Salt XTT by a Glucosamine Derivative(Food & Nutrition Science)
- Spectrophotometric Assay of Superoxide Anion Formed in Maillard Reaction Based on Highly Water-soluble Tetrazolium Salt
- Effect of Carnosine and Related Compounds on the Inactivation of Human Cu, Zn-Superoxide Dismutase by Modification of Fructose and Glycolaldehyde(Food & Nutrition Science)
- Isotope Ratio by HRGC-MS of Citrus junos Tanaka (Yuzu) Essential Oils: m/z 137/136 of Terpene Hydrocarbons
- Determination of Amino Group Based on Glutaraldehyde and XTT : Its Application to Protein Determination in Food
- Spectrophotometric Flow-Injection Analysis for Hypoxanthine Based on the Detection of Superoxide Anion
- Flow-Injection Assay of Superoxide Dismutase Based on the Reduction of Highly Water-Soluble Tetrazolium
- Spectrophotometric Assay for Superoxide Dismutase Based on the Reduction of Highly Water-soluble Tetrazolium Salts by Xanthine-Xanthine Oxidase
- Spectrophotometric Flow Injection Analysis of Superoxide Dismutase
- Inactivation of Cu, Zn-Superoxide Dismutase by Intermediates of Maillard Reaction and Glycolytic Pathway and Some Sugars
- Immunochemical Approach to Characterize Post-translational Modification of Serum Albumin Using Anti-glutaraldehyde-treated Serum Albumin Antibodies
- Determination of the Reaction Product of Glutaraldehyde and Amine Based on the Binding Ability of Coomassie Brilliant Blue
- Microbial Sensor for Estimating Organic Acids in Wine
- Physical and Chemical Properties of Agar from a New Member of Gracilaria, G.lemaneiformis(Gracilariales, Rhodophyta)in Japan
- Phenology and Morphology on a New Member of Japanese Gracilaria in Tosa Bay, Southern Japan
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Multivariate Analysis by Measurement of Peroxidase and Essential Oil Components in Citrus Flavedo
- Isozymic Analysis of Peroxidase and Esterase in Citrus Flavedo
- Volatile Constituents of Several Varieties of Pummelos and Characteristics among Citrus Species(Food & Nutrition)
- Effect of Oxygen on the Browning and Formation of Furfural in Yuzu Juice(Food & Nutrition)
- Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
- Characterization of Superoxide Anion Scavenging Compounds in Roselle (Hibiscus sabdariffa L.) Extract by Electron Spin Resonance and LC/MS
- Immobilized Enzyme-Based Microtiter Plate Assay for Ethanol in Alcoholic Beverages
- Effects of Storage Conditions on the Composition of Citrus tamurana Hort. ex Tanaka (Hyuganatsu) Essential Oil
- Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Degradation of a Bitter Peptide Derived from Casein by Lactic Acid Bacterial Peptidase
- Characteristic Odor Components of Citrus reticulata Blanco (Ponkan) Cold-pressed Oil
- Assay of Angiotensin I-converting Enzyme-inhibiting Activity Based on the Detection of 3-Hydroxybutyrate with Water-soluble Tetrazolium Salt
- Flow Injection Determination of Xanthine Oxidase Inhibitory Activity and Its Application to Food Samples
- Metabolism of Benzoquinone by Yeast Cells and Oxidative Characteristics of Corresponding Hydroquinone : Application to Highly Sensitive Measurement of Yeast Cell Density by Using Benzoquinone and a Chemiluminescent Probe
- Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyll, 4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
- Characterization by GC–MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons
- Electron Spin Resonance Analysis of Superoxide Anion Radical Scavenging Activity with Spin Trapping Agent, Diphenyl-PMPO
- Flow-Injection Assay of Catalase Activity
- Spectrophotometric Assay of Yeast Vitality Using 2, 3, 5, 6 - Tetramethyl - 1,4 - benzoquinone and Tetrazolium Salts
- Volatile Flavor Components of Ripe and Overripe Ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in Comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
- Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions.
- Flow Injection Analysis of Lactose in Milk Using a Chemically Modified Lactose Electrode
- A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT.
- Flow Injection Analysis of Reduced Nicotinamide Adenine Dinucleotide Using β-Naphthoquinone-4-sulfonate as a Mediator
- Monitoring of the Maillard Reaction Based on the Reduction of Tetrazolium Salt XTT.