DETERMINATION OF HYDROXY-PROLINE AND GLUTAMIC ACID IN MEAT PRODUCTS .2. COLORIMETRIC DETERMINATION OF HYDROXY-PROLINE - HYDROXY-PROLINE/GLUTAMIC ACID RATIO IN MEAT AND MEAT PRODUCTS

被引：1
作者：
MOHLER, K
VOLLEY, W
机构：
[1] Deutschen Forschungsanstalt für Lebensmittelchemie München Fakultät, für Landwirtschaft
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 140卷 / 05期
关键词：
D O I：
10.1007/BF02346018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The possibilities for variation in the colorimetric determination of hydroxy-proline in meat and meat products can be controlled if the reaction is carried out under closely restricted conditions. It is possible, by enzymatic determination of l-glutamate in the same hydrolysates, to calculate the ratio between hydroxy-proline and glutamic acid, which seems to be practicable for the evaluation of meat products. © 1969 Springer-Verlag.
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页码：257 / &
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