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Analysis of heated food proteins — a new method for the rapid estimation of the isopeptides Nɛ-(ß-l-Aspartyl)-l-Lysine and Nɛ-(γ-l-Glutamyl)-l-Lysine

✍ Scribed by Jürgen K. P. Weder; Udo Scharf

Book ID
112503529
Publisher
Springer
Year
1981
Tongue
English
Weight
304 KB
Volume
172
Category
Article
ISSN
0044-3026

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📜 SIMILAR VOLUMES

Rapid separation and analysis of Nϵ-(γ-g
Rapid separation and analysis of Nϵ-(γ-glutamyl)-L-lysine-and Nϵ-(β-aspartyl)-L-lysine in protein digests
✍ Michael S. Otterburn; William J. Sinclair 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 396 KB

## Abstract The separation and resolution of the isopeptides __N__ϵ(γ‐glutamyl)‐L‐lysine and __N__ϵ(β‐aspartyl)‐L‐lysine formed in heated proteins has been successfully achieved. The method demands a well‐characterised ion‐exchange column and the use of pH 3.40 lithium citrate buffer (0.2 N Li^+^).