Effect of hydrolysis time on the determination of amino acids in samples of soybean products with ion-exchange chromatography or precolumn derivatization with phenyl isothiocyanate
Dm. Albin et al., Effect of hydrolysis time on the determination of amino acids in samples of soybean products with ion-exchange chromatography or precolumn derivatization with phenyl isothiocyanate, J AGR FOOD, 48(5), 2000, pp. 1684-1691
Accurate determination of amino acid levels in soy products facilitates opt
imum diet formulation and amino acid supplementation. A study was carried o
ut to investigate the effect of hydrolysis time and method of amino acid me
asurement on amino acid levels. Correction factors to standardize amino aci
d levels to 24 h of hydrolysis mere also determined. Six different soybean
products were evaluated. Hydrolysis was carried out for 10 different period
s of time. amino acids were analyzed by both ion-exchange chromatography an
d precolumn derivatization with phenyl isothiocyanate. Both hydrolysis time
and measurement method affected (P < 0.05) amino acid levels. Standard hyd
rolysis conditions (hydrolysis in 6 M HCl at 110 degrees C for 24 h) rarely
provide the maximal amino acid values. Therefore, sequential hydrolyses cu
rves were very useful and should be used.