Microdetermination of Proteins in Juices and Wines by Trichloroacetic Acid (Perchloric Acid)-Dye Method : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VIII)

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概要

• 論文の詳細を見る

• Proteins in fruit juices, vegetable juices, and wines were determined by a combination of treatment with trichloroacetic acid or perchloric acid and a dye method with amido black. The determination was not affected by various juice or wine components including saccharides, nucleotides, amino acids, polyphenols, SO_2,inorganic salts, and organic acids. The protein contents determined were consistent with those estimated by dialyzation, hydrolysis, and amino acid analysis.

• 社団法人日本生物工学会の論文
• 1978-12-25

著者

• YOKOTSUKA KOKI

  Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KATO AKIRA

  Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KUSHIDA TADAE

  Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• Kato Akira

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

関連論文

• Microdetermination of Proteins in Juices and Wines by Trichloroacetic Acid (Perchloric Acid)-Dye Method : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VIII)
• Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)

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