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Investigations into methods of hydroxyproline determination in meat and meat products



Investigations into methods of hydroxyproline determination in meat and meat products



Fleischwirtschaft 51(10): 1523-1526



Four common methods for estimating hydroxyproline, using H2O2 or chloramine oxidation, were examined. Modifications eliminated interference by other amino acids with the colour reaction of the oxidation product with dimethylaminobenzaldehyde (DMAB). Excess chloramine did not interfere with the colour reaction, and a combined HClO4-DMAB reagent could be added directly. Preliminary precipitation of Zn from protein hydrolysates was not necessary.

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