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Colorimetric Determination of Citrulline Residues in Proteins

✍ Scribed by Kiyoshi Sugawara; Yusuke Yoshizawa; Sinfu Tzeng; William L. Epstein; Kimie Fukuyama

Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
84 KB
Volume
265
Category
Article
ISSN
0003-2697

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L-Citrulline constitutes a product of a number of enzymatic reactions. In the past a number of colorimetric methods for the determination of L-citrulline, upon its chemical modification with diacetyl monoxime at 95Β°C, have been reported. However, all these methods are time-and material-consuming. In