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Determination of methionine by gas-liquid chromatography: Modifications in its application to legumes and cereals

✍ Scribed by Alexander Duncan; Gabrielle M. Ellinger; Robert T. Glennie

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
295 KB
Volume
35
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Peptide‐bound methionine when reacted with CNBr releases methyl thiocyanate which is quantitatively measured by gas–liquid chromatography. Seeds of varieties of legume contain γ‐glutamyl‐S‐methylcysteine, which also reacts with CNBr to give methyl thiocyanate, which results in elevated apparent methionine values. An extraction procedure for its removal was developed and applied to many legume varieties. Methionine values agreed with those obtained by ion‐exchange chromatography after performic acid oxidation; an exception was Phaseolus mungo (black gram). Samples of Ph. mungo from several sources all contained substantial amounts of free methionine but, as no γ‐glutamyl‐S‐methylcysteine was‐present, the need for extraction was eliminated. For the determination of methionine in cereals, conditions were adapted to decrease gel formation in the presence of formic acid and CNBr, and to eliminate interference at the gas chromatography stage. This was achieved by a mild acid hydrolysis prior to CNBr reaction, conditions for which are described.

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