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Description
| - článek se zabývá zhodnocením různých metod analýzy obsahu aminokyselin se zaměřením na bílkoviny luštěnin (cs)
- Legumes are a valuable source of plant proteins. In many food applications, such as processing, fortification, optimum diet formulation and food composition data base, exact quantities of protein in legumes are required to be determined. Among the techniques used, amino acid analysis has been recognized as an exact method to measure the protein content in foodstuff by quantifying each of the amino acids and summing the values. The most critical step in the analysis is hydrolysis of protein in the sample. In legumes this hydrolysis is usually performed with 6M HCl, heated at a temperature selected between 105°C and 110°C in a time range from 16 to 70 hours, depending on type of source. None of the hydrolyzing methods, however, releases all amino acids simultaneously. The particle size of the sample, temperature and duration of heating, agent used for hydrolysing and its concentration affect the accuracy of determining of amino acids. This analysis, in case of legumes, can be carried out by both RP - HP
- Legumes are a valuable source of plant proteins. In many food applications, such as processing, fortification, optimum diet formulation and food composition data base, exact quantities of protein in legumes are required to be determined. Among the techniques used, amino acid analysis has been recognized as an exact method to measure the protein content in foodstuff by quantifying each of the amino acids and summing the values. The most critical step in the analysis is hydrolysis of protein in the sample. In legumes this hydrolysis is usually performed with 6M HCl, heated at a temperature selected between 105°C and 110°C in a time range from 16 to 70 hours, depending on type of source. None of the hydrolyzing methods, however, releases all amino acids simultaneously. The particle size of the sample, temperature and duration of heating, agent used for hydrolysing and its concentration affect the accuracy of determining of amino acids. This analysis, in case of legumes, can be carried out by both RP - HP (en)
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Title
| - Evaluation of protein quality in legumes by amino acid analysis - review
- Evaluation of protein quality in legumes by amino acid analysis - review (en)
- Hodnocení kvality proteinů v luštětinou metodou analýzy aminokyselin (cs)
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skos:prefLabel
| - Evaluation of protein quality in legumes by amino acid analysis - review
- Evaluation of protein quality in legumes by amino acid analysis - review (en)
- Hodnocení kvality proteinů v luštětinou metodou analýzy aminokyselin (cs)
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skos:notation
| - RIV/70883521:28110/08:63507282!RIV09-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/08:63507282
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - legumes; protein; amino acid analysis (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Proteiny 2008 Sborník příspěvků V. ročníku mezinárodní konference
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Kráčmar, Stanislav
- Amarakoon, Ranjani
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Univerzita Tomáše Bati ve Zlíně
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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