Microbiological Determination of Histidine in Proteins and Foods

Mj, Horn; Db, Jones; Ae, Blum

doi:10.1016/s0021-9258(18)35623-0

Cited by 13 publications

(2 citation statements)

References 16 publications

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“…Literature review brings many analytical procedures for His determination in pure form or in pharmaceutical formulations, as well as in biological samples: colorimetry (Newman and Turnbull, 1960, Jiao et al, 2018, Razavi and Khajehsharifi, 2021, spectrophotometry (Patel Vandana et al, 2009), spectrofluorimetry (Ambrose et al, 1969, Gerber, 1970, Alevridis et al, 2020, chemiluminescence (Zhu et al, 2002, Kiba et al, 2006, Hun, 20159, voltammetry (Jaselskis, 1958, Moreira and Fogg, 1991, Farias et al, 2008, microbiology (Horn et al, 1948), kinetic spectrophotometry (Mitić et al, 2004, potentiometry (Staden andHolo, 2007, Abbaspour et al, 2004) and cation-exchange chromatography (Stampina, 2021).…”

Section: Scheme 1 Dissociation Of Amp Zwitterionmentioning

confidence: 99%

Kinetic–spectrophotometric approach to the ampicillin hydrolytic degradation applied for the histidine determination

Mišić

Tošić

Pecev‐Marinković

et al. 2022

Facta Univ Phys Chem Technol

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The objective of this research was to develop a kinetic-spectrophotometric method for the determination of microquantities of L-histidine in pure form and dietary supplements. The method was based on the kinetics of ampicillin degradation by Ni(II) ion as a catalyst in the presence of L-histidine in a strongly alkaline medium. The rate of this reaction was monitored spectrophotometrically by measuring the increase in absorbance at 265 nm as a function of time. The same approach was used for the investigation of the reaction rate in the absence of histidine. A differential variant of the tangent method was used to process the kinetic data. Beer?s law was obeyed in the interval of histidine concentration from 1.24 ?g/ml to 11.63 ?g/ml with the relative standard deviation ranging from 8.1% to 0.7%. The detection limit of 0.46 ?g/ml was estimated based on the 3S0 criterion. The interference effects of some metal ions, anions, and other molecules on the reaction rate were studied to assess method selectivity. Herein described method was applied for the quantification of histidine in dietary supplements. The point hypothesis test confirmed that there was no significant difference between the proposed and the reference method.

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Section: Scheme 1 Dissociation Of Amp Zwitterionmentioning

confidence: 99%

Kinetic–spectrophotometric approach to the ampicillin hydrolytic degradation applied for the histidine determination

Mišić

Tošić

Pecev‐Marinković

et al. 2022

Facta Univ Phys Chem Technol

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“…12,13 Accordingly, the quantitative detection of His in real biological samples is of great importance in biochemical analysis and a number of methods have been developed for its detection. [14][15][16][17][18][19] In particular, fluorimetric detection has recently attracted considerable attention for its high sensitivity and spatial resolution. 20,21 Various analytical techniques have been used for the detection of guest molecules, such as chromatography, 22,23 mass spectrometry, [24][25][26] and Raman spectroscopy, 27 which are always costly and difficult to use.…”

Section: Introductionmentioning

confidence: 99%

Electrospun nanofibrous membranes incorporating an imidazole-appended p-phenylene-Cu(ii) ensemble as fluoroprobes for the detection of His-proteins

Kim

Jung

2015

J. Mater. Chem. B

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Die Veränderungen der biologischen Eiweißwertigkeit des Weizenkornes durch Verarbeitung zu Mehl und Kleber

Horvatić

Grüner

Vajic³

1981

Nahrung

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The authors determined the amino-acid composition of the proteins of whole wheat grain, flour and gluten, and calculated the biological protein values of these products from the data obtained. The decrease in the contents of the single amino acids was as follows: flour, 8--13% (as compared to whole grain); and gluten, 2--5% (as compared to flour). The decrease in the biological protein value according to Mitchell was: wheat flour, 5% (as compared to whole grain); and gluten, 8% (as compared to flour). The decrease in the biological protein value according to Oser was: flour, 9% (as compared to whole grain); and gluten, 26% (as compared to flour).

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Microbiological Determination of Histidine in Proteins and Foods

Cited by 13 publications

References 16 publications

Kinetic–spectrophotometric approach to the ampicillin hydrolytic degradation applied for the histidine determination

Kinetic–spectrophotometric approach to the ampicillin hydrolytic degradation applied for the histidine determination

Electrospun nanofibrous membranes incorporating an imidazole-appended p-phenylene-Cu(ii) ensemble as fluoroprobes for the detection of His-proteins

Die Veränderungen der biologischen Eiweißwertigkeit des Weizenkornes durch Verarbeitung zu Mehl und Kleber

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