Stoichiometric dye-binding procedure for the determination of the reactive lysine content of soya bean protein

I. Molnár-Perl, Margit P. Szakács, Ágnes Ko, János Petróczy

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

A new analytical method has been developed for the determination of the reactive lysine content of soya bean protein. The method is based on the reaction of the free basic groups of the protein with 1-phenylazo-2 naphthol-6,8 disulphonic acid. With regard to the stoichiometry of the procedure, it has been proved, contrary to earlier reports, that the basic amino acids, histidine, arginine and lysine, each combine with one mole of the dye. After acylation with propionic anhydride lysine alone loses its dye reactivity. The usefulness of the proposed method has been demonstrated by the determination of the reactive lysine content of several untreated, heat-treated and acid-treated soya bean samples. The results show that heat damage of about 5% in reactive lysine content can be measured in 1·5 h with good reproducibility.

Original languageEnglish
Pages (from-to)163-174
Number of pages12
JournalFood Chemistry
Volume16
Issue number2
DOIs
Publication statusPublished - 1985

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dye binding
soy protein
Lysine
lysine
Coloring Agents
1-phenylazo-2-naphthol
Proteins
dyes
Hot Temperature
2-naphthol
heat
Acylation
Basic Amino Acids
acylation
Acids
anhydrides
acids
stoichiometry
histidine
Histidine

ASJC Scopus subject areas

  • Food Science

Cite this

Stoichiometric dye-binding procedure for the determination of the reactive lysine content of soya bean protein. / Molnár-Perl, I.; Szakács, Margit P.; Ko, Ágnes; Petróczy, János.

In: Food Chemistry, Vol. 16, No. 2, 1985, p. 163-174.

Research output: Contribution to journalArticle

Molnár-Perl, I. ; Szakács, Margit P. ; Ko, Ágnes ; Petróczy, János. / Stoichiometric dye-binding procedure for the determination of the reactive lysine content of soya bean protein. In: Food Chemistry. 1985 ; Vol. 16, No. 2. pp. 163-174.
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