The influence of hydrochloric acid concentration and measurement method on the determination of amino acid levels in soya bean products

Accurate determination of amino acid levels in soya products facilitates optimum diet formulation and amino acid supplementation. A study was carried out to investigate the effect of hydrochloric acid (HCl) concentration and method of amino acid measurement on the measurement of amino acid levels. S...

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Bibliographic Details
Published in:Animal feed science and technology 2000-10, Vol.87 (3), p.173-186
Main Authors: Albin, David M, Wubben, Jennifer E, Gabert, Vince M
Format: Article
Language:English
Subjects:
Acid concentration
Agronomy. Soil science and plant productions
Amino acids
Animal productions
Biological and medical sciences
Chemical constitution
Economic plant physiology
Fundamental and applied biological sciences. Psychology
Measurement methods
Soya bean products
Terrestrial animal productions
Vertebrates
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Summary:Accurate determination of amino acid levels in soya products facilitates optimum diet formulation and amino acid supplementation. A study was carried out to investigate the effect of hydrochloric acid (HCl) concentration and method of amino acid measurement on the measurement of amino acid levels. Six different soya bean products were evaluated. Hydrolysis was carried out with five different acid concentrations (1, 3, 6, 9 and 12 M HCl). Amino acids were analysed by both ion-exchange chromatography with ninhydrin detection and pre-column derivatisation with phenyl isothiocyanate. Both acid concentration and measurement method affected ( P
ISSN:0377-8401
1873-2216
DOI:10.1016/S0377-8401(00)00204-2