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Determination of Deuterated Phenylalanine and Tyrosine in Egg Protein by GCQ

✍ Scribed by Geypens, Benny ;Claus, Dirk ;Gorris, Nicole ;Evenepoel, Pieter ;Luypaerts, Anja ;Rutgeerts, Paul ;Ghoos, Yvo

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
55 KB
Volume
22
Category
Article
ISSN
0935-6304

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✦ Synopsis

In order to study protein digestibility by means of noninvasive tracer techniques (stable isotopes), a representative oral tracer, i.e. a stable isotope labeled protein, is needed. Therefore, egg white containing L-[ring-2 H 5 ]phenylalanine and L-[ring-2 H 4 ]tyrosine was prepared. The aim of this study was to measure the isotopic enrichment of the labeled amino acids in the egg white. The use of a standard GC-MS, based on ion trap technology was found to be a reliable technique. The enrichment of L-[ring-2 H 5 ]phenylalanine and L-[ring-2 H 4 ]tyrosine, expressed in Molar Percent (MP) amounted to 23.2 MP and 2.8 MP respectively.

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