1972
DOI: 10.1016/s0076-6879(72)25042-x
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[38] The rapid determination of amino groups with TNBS

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Cited by 461 publications
(225 citation statements)
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“…The free amino groups of ethylenediamine spacers introduced into the PVA molecule were measured by the 2,4,6-trinitrobenzenesulfonic acid (TNBS) method. [21][22][23] One hundred microliters of DMSO containing 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride (EDC) (0.27 mg) and N-hydroxysuccinimide (NHS) (0.16 mg) were added to 1 mg of the ADOX-isomers dissolved in 0.1 ml of DMSO, respectively, followed by stirring for 2 h at room temperature. Then, PVA-ethylenediamine (10 mg) dissolved in 0.2 ml DMSO was added to the activated-ADOX-isomers and stirred for 4 h at room temperature.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…The free amino groups of ethylenediamine spacers introduced into the PVA molecule were measured by the 2,4,6-trinitrobenzenesulfonic acid (TNBS) method. [21][22][23] One hundred microliters of DMSO containing 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride (EDC) (0.27 mg) and N-hydroxysuccinimide (NHS) (0.16 mg) were added to 1 mg of the ADOX-isomers dissolved in 0.1 ml of DMSO, respectively, followed by stirring for 2 h at room temperature. Then, PVA-ethylenediamine (10 mg) dissolved in 0.2 ml DMSO was added to the activated-ADOX-isomers and stirred for 4 h at room temperature.…”
Section: Methodsmentioning
confidence: 99%
“…The number of free amino groups of the PVA-ethylenediamine was estimated by the TNBS method. [21][22][23] One mole of PVA showed the color intensity of 25 mol of free amino group. Free g-carboxylic group of ADOX molecule was activated with an equimolar amount of EDC and NHS, and then reacted with PVA-ethylenediamine.…”
Section: Synthesis Of Aconityl-doxorubicinmentioning
confidence: 99%
“…The free amino groups were determined using 2,4,6-trinitrobenzenesulfonic acid(TNBS), following the method of Fields (1972). Briefly, fish gelatin (0.2 g) was dissolved in 10 mL of phosphate buffer (pH 8.2).…”
Section: Free Amino Group Determinationmentioning
confidence: 99%
“…A farinha e frações protéicas isoladas foram hidrolisadas pelo uso de solução de pepsina (SIGMA P-7012), por três horas, procedimento seguido de ajuste de pH, adição de solução de pancreatina (SIGMA P-1750) e banho a 37 °C por 24 h. A reação foi interrompida pela adição de ácido tricloroacético (TCA) 10%. A percentagem de hidrólise foi determinada pela medida dos novos aminoácidos livres gerados, quantificando-se o número de grupamentos amino-livres no sobrenadante, pela reação com reagente TNBS, conforme descrito por FIELDS [21] e modificado por SPADARO et al [49]. A digestibilidade foi avaliada após cálculo do grau de hidrólise, tomando-se a caseína (SIGMA C-8654) como padrão (100%).…”
Section: -Digestibilidade In Vitrounclassified