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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

✍ Scribed by Kolakowski, E.

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
703 KB
Volume
19
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 for establishing a calibration curve. The method permits to determine peptides with molecular weights ranging from 1000 to 1500; the amino acid compositions of the latter were determined qualitatively.

πŸ“œ SIMILAR VOLUMES

Determination of Peptides in Fish and Fi
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
✍ KoΕ‚akowski, E. πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 830 KB

## 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,

Direct Determination of the Thiobarbitur
Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity
✍ Vyncke, W. πŸ“‚ Article πŸ“… 1970 πŸ› John Wiley and Sons βš– 392 KB

## Abstract The possibilities of the direct determination of the thiobarbituric acid (TBA) value in trichloracetic acid (TCA) extracts instead of distillates were evaluated. Tests carried out on herring (Clupea harengus L.), redfish (Sebastes marinus L.), cod (Gadus morhua L.), plaice (Pleuronectes