Determination of total basicity and available lysine in proteins by nonaqueous titrimetry

I. Molnár-Perl, M. Pintér-Szakács

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

A simple method is presented for the determination of the available lysine residues of proteins. The sample is titrated directly with 0.05 or 0.1 M perchloric acid in anhydrous acetic or propionic acid to a potentiometric end-point. The titration is repeated after acylation of the sample. The difference between the two basicity values gives the available lysine content of the proteins. Results are provided for the available lysine contents of bovine serum albumin, human γ-globulin, β-casein, soya bean meals meat meal and milk protein; in most cases, they agree closely with literature data obtained by other methods. The standard error for the procedure is

Original languageEnglish
Pages (from-to)159-166
Number of pages8
JournalAnalytica Chimica Acta
Volume202
Issue numberC
DOIs
Publication statusPublished - 1987

Fingerprint

Titrimetry
Alkalinity
Lysine
protein
Meals
Acylation
Proteins
Meats
Milk Proteins
acid
Globulins
Bovine Serum Albumin
Caseins
Titration
meat
Acetic Acid
Meat
milk
serum
basicity

ASJC Scopus subject areas

  • Biochemistry
  • Analytical Chemistry
  • Spectroscopy
  • Environmental Chemistry

Cite this

Determination of total basicity and available lysine in proteins by nonaqueous titrimetry. / Molnár-Perl, I.; Pintér-Szakács, M.

In: Analytica Chimica Acta, Vol. 202, No. C, 1987, p. 159-166.

Research output: Contribution to journalArticle

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