|
|
Applications of Amino Acid Analyzers
The two main applications are for the analysis of food stuffs and in medical research
Analysis of food stuffs
Analysis of food stuffs creates problemsnot normally inherent in the anlaysis of pure proteins.
The problems being that properties in food are not all amino acids and thus cause problems during hydrolysis.
During hydrolysis of food, humin is often formed which causes a develoment of a dark color. This dark color means that side reactions have occured.
When in hydrolysis, substances which give mixtures of sugars and amino acids yield intensely colored products due to the two compunds interacting. The intereaction destructs the amino acids.
To combat this, strong mineral acids can be used, such as hydrolymethylfurfural and other furfuraldehydes. This will 'degrade' the sugar.
Under going protein hydrolysis further breakdown occurs of most of the hydroxymethylfurfural. Some of the intermediate products of sugar degradation are able to react with amino acids, although the rate of reaction is slow in strongly acidic solution.
However, sugars are destroyed irrespective of whether the intermediate products of sugar degradation react with amino acids, or whether the degradation proceeds to the final products which do not react with amino acids. Therefore sugar destruction is greater than that of amino acids during hydrolysis of protein and carbohydrate substances.
It is this final product - free of sugars that can then be analyzed.
|
