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Spectrophotometric determination of arginine in proteins



Spectrophotometric determination of arginine in proteins



Food Chemistry 15(4): 257-260



A simple, sensitive and rapid spectrophotometric method for the direct determination of arginine in protein hydrolysates is described. It is based on the formation of stable yellow colored species (.lambda.max, 440 nm) on the addition of thymol-sodium hypobromite reagent under alkaline conditions. Beer's law is obeyed in the range 1-13 .mu.g/ml with a percentage recovery range from 98.5-100. The different variables which may interfere in the reaction were studied and the most suitable conditions for quantitative application were determined.

Accession: 006460290

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DOI: 10.1016/0308-8146(84)90110-9

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