[Polysaccharide additives in foods rich in proteins. i Sample preparation for estimation, especially in fresh cheese (author's transl)].
Published procedures for the isolation of polysaccharides from foods rich in proteins, especially fresh cheese, proved not very useful for the concentration in question (0,01--0.2%). We, instead, propose the following sample preparation: 1. Removal of lipids by an ethanol--ethyl ether--petrol ether mixture; 2. complete hydrolysis of proteins with pepsin, pronase E and a mixture of aminopeptidase M and prolidase; 3. separation of the polysaccharides from the low molecular substances and from enzyme residues by gel filtration on Biogel P-2; 4. concentration of the polysaccharides containing fraction by freeze drying, ultrafiltration or evaporation. --The method was tested with quarg and double cream fresh cheese, it can, however, be adopted to use in other products.
D000626:Aminopeptidases; D002611:Cheese / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D004150:Dipeptidases; D000431:Ethanol; D005019:Ethyl Ethers; D006868:Hydrolysis; D008722:Methods; D010434:Pepsin A; D011134:Polysaccharides / Q000302:isolation & purification*; D011402:Pronase
D004041:Dietary Fats; D005019:Ethyl Ethers; D011134:Polysaccharides; D000431:Ethanol; D000626:Aminopeptidases; D004150:Dipeptidases; D010434:Pepsin A; D011402:Pronase
Polysaccharidzusätze in eiweissreichen Lebensmitteln. I. Probenaufbereitung für die Bestimmung, speziell in Frischksen