Dye-binding stoichiometry of AO 12, AB 10B and OG with etalon proteins, feed and feedingstuffs and its application for reactive lysine determination

Ibolya Molnár-Perl, Margit Pintér-Szakács, Ágnes Kovágó, István Petróczy, U. Pál Kralovánszky, Jakab Mátyás

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Our recently developed method for the determination of the reactive lysine content of soya bean proteins with the dye, Orange G, has been extended. The interactions of several etalon proteins and high protein-containing food and feedstuffs with Orange G, Acid Orange 12 and Amido Black 10B have been studied. The stoichiometric investigations showed that the reactive lysine content can be quantitatively determined by dyebinding although total nitrogen content measurements are no more advantageous than by Kjeldahl. A probable mechanism for the interaction has been given.

Original languageEnglish
Pages (from-to)21-38
Number of pages18
JournalFood Chemistry
Volume20
Issue number1
DOIs
Publication statusPublished - 1986

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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