Notiz über die Mitteilung: „Eine neue Farbenreaktion auf Aminosäuren“

Edlbacher, S.; Litvan, F.

doi:10.1515/bchm2.1941.267.6.285

Cited by 5 publications

(1 citation statement)

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“…Since LOX was first reported in 1932 (Andre & Hou, 1932), many different methods for the activity determination have been reported, the carotene bleaching (CB) method was proposed by James B. Sumner and Robert J. Sumner in 1940 (Edlbacher & Litvan, 1941), the hydrogen peroxide group catalyzed by LOX can react with β‐carotene to produce colorless epoxides of β‐carotene (Ribeiro et al, 2018); therefore LOX activity can be calculated by recording the absorbance change of the reaction solution at 452 nm (Lo'ay & Dawood, 2017). This method has a limitation that the solubility of β‐carotene in aqueous solution is low and it cannot fully react with hydrogen peroxide group in solution.…”

Section: Determination Methodsmentioning

confidence: 99%

A review of thermosensitive antinutritional factors in plant‐based foods

Kong

Liu

2022

Journal of Food Biochemistry

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Legumes and cereals account for the vast proportion of people's daily intake of plantbased foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food.In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation.

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Section: Determination Methodsmentioning

confidence: 99%

A review of thermosensitive antinutritional factors in plant‐based foods

Kong

Liu

2022

Journal of Food Biochemistry

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Die Natur der Waser'schen spezifischen Farbreaktion auf α‐Aminosäuren

Karrer

Keller

1943

Helvetica Chimica Acta

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Somit ist die Reihenfolge der Haftfestigkeit der untersuchten Ester im Binkcarbonatchromatogramm folgende :Da die grossere Haftfestigkeit des Leucinderivates i m Vergleich mit dem Valinderivat uberraschend war, haben wir mit der Mischung von N-p-Phenyl-azobenzoyl-2-valin-methylester und N-p-Phenylazobenzoyl-Z-leucin-methylester die chromatographische Trennung wiederholt. Hier wurde, im Gegensatz zum ersten Versuch, das Derivat des optisch aktiven Leucins, nicht des Racemates, verwendet.Die Mischung von 40 mg Valinderivat und 110 mg Leucinderivat in 8 ern* Benzol gelost, wurde nach dem Vorwaschen der Siiule mit einer Mischung von 90% Ligroin und 10% Benzol in diese eingesaugt. (Liinge der Adsorptionsschicht 30 em, Durchmesser 27 mm). Nach der Entwicklung mit 370 em3 Ligroin-Benzolmischung war eine gefiirbte Schicht in den Durchlauf ausgewaschen, eine andere haftete noch in der Robe. Bus letzterer gewann man nach der Elution 42 mg N-p-Phenyl-azobenzoyl-I-leucin-ester vom Smp. 104O, wiihrend sich aus dem .Durchlauf N-p-Phenyl-azobenzoyl-2-valin-methylester vom Smp. 138O isolieren liess.Auch bei Verwendung des optisch aktiven Leucinderivates haftete dieses in der Zinkcarbonatsiiule somit weniger als die Valinverbindung.Ziirich, Chemisches Institut der Universitiit.

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Siegfried Edlbacher 1886–1946

Rothlin¹

1947

Helvetica Chimica Acta

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Notiz über die Mitteilung: „Eine neue Farbenreaktion auf Aminosäuren“

Cited by 5 publications

References 0 publications

A review of thermosensitive antinutritional factors in plant‐based foods

A review of thermosensitive antinutritional factors in plant‐based foods

Die Natur der Waser'schen spezifischen Farbreaktion auf α‐Aminosäuren

Siegfried Edlbacher 1886–1946

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