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Communication. Quantitative analysis of minor proteins, free amino acids and other components containing nitrogen in crude tallow

1992; Royal Society of Chemistry; Volume: 117; Issue: 11 Linguagem: Inglês

10.1039/an9921701793

1364-5528

Shi Rong Xu, Takeshi Matsuo,

Proteins in Food Systems

A simple procedure has been developed for the quantification of nitrogen compounds including proteins, free amino acids and other minor components containing nitrogen in crude tallow by modification of the dye-binding method. In addition, novel instrumentation for measuring the total nitrogen content is described.