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Colorimetric determination of dehydroalanine in wheat gluten

Author:
Rombouts, Ine, Lagrain, Bert, Brijs, Kristof, Delcour, Jan A.
Source:
Journal of cereal science 2011 v.54 no.1 pp. 148-150
ISSN:
0733-5210
Subject:
colorimetry, hydrolysis, pyruvic acid, wheat gluten
Abstract:
The present paper describes a method for quantifying dehydroalanine (DHA) in wheat gluten. The procedure consists of hydrolysis, transforming peptide-bound DHA into free pyruvic acid and colorimetric determination of the latter. Optimal conditions for the hydrolysis and the colorimetrical assay of pyruvic acid have been determined for the specific case of gluten proteins.
Agid:
517608