Characterization studies on insoluble total N-nitroso compounds in bacon adipose connective tissue.
Enzymic hydrolysis was employed to solubilize 35% of the total N-nitroso compounds associated with bacon adipose connective tissue. Size exclusion chromatography of the digest showed that 95% of the solubilized N-nitroso compounds had molecular weights equivalent to those of di-, tri- and tetrapeptides. The likely identity of these compounds is discussed in the light of their extractability from acidified solution into ethyl acetate and their thermal and pH stability.
Tricker
A R
AR
Perkins
M J
MJ
Massey
R C
RC
McWeeny
D J
DJ
D000273:Adipose Tissue / Q000032:analysis*; D000818:Animals; D002851:Chromatography, High Pressure Liquid; D003238:Connective Tissue / Q000032:analysis*; D004355:Drug Stability; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008460:Meat / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet; D013552:Swine; D013696:Temperature
D009603:Nitroso Compounds