Improved method for determining food protein degree of hydrolysis

When producing hydrolyzed proteins, it is important to determine the degree of hydrolysis (DH). The trinitro-benzene-sulfonic acid (TNBS) method is we ll established with regard to enzymatic hydrolysis. However, this method is laborious, cannot be used to follow a hydrolysis reaction continuously, an d includes hazardous and unstable chemicals. This paper describes a method based on the reaction of primary amino groups with omicron -phthaldialdehyd e (OPA). The conclusion is that the OPA method of analyzing the DH of prote in hydrolyses is more accurate, is easier and faster to carry out, has a br oader application range, and is environmentally safer than the TNBS method.