1946
DOI: 10.1016/s0021-9258(17)35009-3
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Microbiological Determination of Methionine in Proteins and Foods

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Cited by 36 publications
(4 citation statements)
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“…On the basis of 21.5% theoretical sulfur content in methionine, the recovery by the magnesium nitrate method was 91.4 ± 1.2% standard deviation, whereas that by the nitric-perchloric acid method was 97.7 ± 0.5% standard deviation. No such discrepancy, however, was found in the results for casein by the two methods, although the sulfur of this material is about 80% methionine (4). McChesney and Banks (5) obtained for methionine after 1-hour digestion in the perchloric acid phase, 99.2% recovery ± 3.9% standard deviation.…”
Section: Analyses Of Plant and Animal Tissuesmentioning
confidence: 81%
“…On the basis of 21.5% theoretical sulfur content in methionine, the recovery by the magnesium nitrate method was 91.4 ± 1.2% standard deviation, whereas that by the nitric-perchloric acid method was 97.7 ± 0.5% standard deviation. No such discrepancy, however, was found in the results for casein by the two methods, although the sulfur of this material is about 80% methionine (4). McChesney and Banks (5) obtained for methionine after 1-hour digestion in the perchloric acid phase, 99.2% recovery ± 3.9% standard deviation.…”
Section: Analyses Of Plant and Animal Tissuesmentioning
confidence: 81%
“…Table I shows the percentage of methionine content of the compounded poultry rations, procured from the local market. These results were compared to the estimated values obtained by the method of Horn et al (1946). It was observed that the values obtained by the two methods showed no significant differences.…”
Section: Estimation Of Methioninementioning
confidence: 92%
“…Methionine. Methionine content was measured by according to Horn et al (1946). The liberated methionine gives a yellow color with nitro-prusside solution under alkaline condition and turn red on acidification.…”
Section: Methodsmentioning
confidence: 99%