Characterization of Proteinaceous Binders in Wall Painting Samples by Microwave-Assisted Acid Hydrolysis and GC-MS Determination of Amino Acids

1998 ◽  
Vol 43 (1) ◽  
pp. 33 ◽  
Author(s):  
M. P. Colombini ◽  
R. Fuoco ◽  
A. Giacomelli ◽  
B. Muscatello
Keyword(s):  
Amino Acids ◽  
Acid Hydrolysis ◽  
Wall Painting ◽  
Microwave Assisted ◽  
Proteinaceous Binders

Optimisation of microwave-assisted acid hydrolysis for the determination of seleno-amino acids bound to proteins in powdered milk, lyophilized milk and infant formula

2019 ◽  
Vol 79 ◽  
pp. 128-133
Author(s):  
Romina Lopez ◽  
Luis Escudero ◽  
Roberto D’Amato ◽  
Daniela Businelli ◽  
Massimo Trabalza-Marinucci ◽  
...  
Keyword(s):  
Amino Acids ◽  
Acid Hydrolysis ◽  
Infant Formula ◽  
Powdered Milk ◽  
Microwave Assisted

Determination of underivatized amino acids in microsamples of a yeast nutritional supplement by LC-MS following microwave assisted acid hydrolysis

2016 ◽  
Vol 8 (22) ◽  
pp. 4497-4503 ◽  
Author(s):  
Lilach Yishai Aviram ◽  
Margaret McCooeye ◽  
Zoltan Mester
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Liquid Chromatography ◽  
Acid Hydrolysis ◽  
Nutritional Supplement ◽  
Liquid Chromatography Mass Spectrometry ◽  
Microwave Assisted ◽  
Quantitative Amino Acid Analysis ◽  
Underivatized Amino Acids

In this paper we describe a rapid method for microscale microwave assisted acid hydrolysis followed by quantitative amino acid analysis, using liquid chromatography mass spectrometry UPLC-ESI-MS (QTOF) without derivatization.

scholarly journals Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 310 ◽  
Author(s):  
Sofie Buhler ◽  
Ylenia Riciputi ◽  
Giuseppe Perretti ◽  
Maria Fiorenza Caboni ◽  
Arnaldo Dossena ◽  
...  
Keyword(s):  
Amino Acids ◽  
Geographic Area ◽  
Ace Inhibition ◽  
Point Of View ◽  
Supercritical Co2 Extraction ◽  
Protected Designation Of Origin ◽  
Parmigiano Reggiano ◽  
Manufacturing Chain

Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano–Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.

Characterization of oligosaccharide moieties of intact glycoproteins by microwave-assisted partial acid hydrolysis and mass spectrometry

2005 ◽  
Vol 19 (18) ◽  
pp. 2553-2559 ◽  
Author(s):  
Bao-Shiang Lee ◽  
Sangeeth Krishnanchettiar ◽  
Syed Salman Lateef ◽  
Nabila Salman Lateef ◽  
Shalini Gupta
Keyword(s):  
Mass Spectrometry ◽  
Acid Hydrolysis ◽  
Partial Acid Hydrolysis ◽  
Microwave Assisted

Characterization of a reversed-phase high-performance liquid chromatographic system for the determination of blood amino acids

1990 ◽  
Vol 507 ◽  
pp. 85-93 ◽  
Author(s):  
Giuseppe Buzzigolli ◽  
Laurra Lanzone ◽  
Demetrio Ciociaro ◽  
Silvia Frascerra ◽  
Maurizio Cerri ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Reversed Phase ◽  
Chromatographic System ◽  
Liquid Chromatographic

Improved continuous-flow method for detemination of total serum hexosamines.

1976 ◽  
Vol 22 (8) ◽  
pp. 1394-1396 ◽  
Author(s):  
P Z Sobocinski ◽  
W J Canterbury ◽  
K H Jurgens
Keyword(s):  
Amino Acids ◽  
Acid Hydrolysis ◽  
Continuous Flow ◽  
Total Serum ◽  
Manual Method ◽  
Flow Method ◽  
Hydrolysis Of ◽  
Automated Determination ◽  
Continuous Flow Method

Abstract We describe an automated determination of serum hexosamine by the Elson-Morgan reaction, together with reagent modifications that minimiz interference from amino acids and sugars present in acid hydrolysates of sera. We used a novel 15-min autoclave procedure for the acid hydrolysis of sera before analysis to facilitate the detemination as compared to the 4-h hydrolysis used in the conventional manual method. Results correlated well (r = 0.906) with those obtained by the corresponding manual method.

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