Hydrolysate preparation for analysis of amino acids in sorghum grains: effect of oxidative pretreatment.
Sorghum samples were either untreated or oxidized with performic acid (PA) before hydrolysis, and their amino acid contents were determined by cation exchange chromatography using an amino acid analyzer. HCl was used to destroy excess PA. Oxidative pretreatment of the samples resulted in increased yields of Cys (as cysteic acid), Met (as Met dioxide), and His, destroyed Tyr and Phe, and resulted in the appearance of an extraneous peak which most likely consisted of halogenation by-products (HBP) of Tyr and Phe. The destruction of Tyr and Phe occurred despite the presence of phenol, a halogen scavenger, in both the PA and hydrolysis reagents. The higher His values observed in all oxidized samples most likely resulted from the co-elution of His with Tyr and Phe HBP. It was concluded that the complete (except Trp) amino acid content of a feedstuff cannot be accurately determined from only one oxidized hydrolysate preparation by using this particular procedure.
D000596:Amino Acids / Q000032:analysis*; D001322:Autoanalysis; D002021:Buffers; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000032:analysis*; D006868:Hydrolysis; D010084:Oxidation-Reduction
D000596:Amino Acids; D002021:Buffers; D004044:Dietary Proteins