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Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat

✍ Scribed by Kołakowski, E.

Publisher: John Wiley and Sons
Year: 1974
Tongue: English
Weight: 830 KB
Volume: 18
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19740180405

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✦ Synopsis

Abstract

The author elaborated a method for separation and determination of peptides in trichloroacetic acid extracts of fish meat by Amido Black 10B. The peptides extracted as Amido Black‐peptide complexes in acidic medium (APCa) may be determined indirectly according to quantity of bound dye, or directly after separation of sediments on short dextran gel column. The method permits the determination of all peptides and proteins of trichloroacetic acid extracts of fish meat, except di‐peptides and certain tri‐peptides. The method is particular suitable for observation of proteolysis progress in fish meat and its products during their storage. Presented in work is the amino acid composition of peptides extracted as APCa after separation of washed sediments by HV electrophoresis.

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Determination of peptides in fish and fi

Determination of peptides in fish and fish products. Part II. Application of a turbidimetric method for the determination of polypeptides in trichloroacetic acid fish meat extracts

✍ Kolakowski, E. 📂 Article 📅 1975 🏛 John Wiley and Sons 🌐 English ⚖ 703 KB

## Abstract The method is based on the fact that polypeptides which are soluble in 4% trichloro‐acetic acid (TCA) and certain proteins are precipitated if the TCA concentration is increased. The maximum turbidity produced by TCA at a concentration of 25% is measured at 440 nm. Bacitracin B is used