Routine amino acid capillary column chromatography of microquantities in the picomole range—Procedures and modifications of a commercial analyzer

Gressner, A. M.

doi:10.1016/0003-2697(73)90219-4

Cited by 2 publications

(1 citation statement)

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“…Total amino acids were determined by HPLC, after hydrolysis of an aliquot of clarified steep water with 6 N HCl for 24 h (Moore and Stein, 1963), with a sodium high-performance column (0.46 × 12 cm). Free amino acids were determined, after deproteinization of the sample by ultrafiltration (Gressner, 1973), with a lithium high-performance column (0.46 × 10 cm). Cysteine and methionine were determined after oxidative hydrolysis of the clarified steep water with performic acid (Glazer et al, 1987;Liu and Boykins, 1989).…”

Section: Methodsmentioning

confidence: 99%

Composition of Corn Steep Water during Steeping

Hull

Yang

Venzke

et al. 1996

J. Agric. Food Chem.

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Corn wet-milling generates large volumes of corn steep water, which is composed of kernel extractives, microbes (principally lactobacilli), numerous products of fermentation processes, and dissolved SO2. In order to understand better the process of steeping and the potential uses of corn steep water, its composition was analyzed and compared at various times during the steeping from four different industrial processes. Of particular interest were the analyses of corn steep water for carbohydrates, amino acids, polypeptides, fatty acids, and other organic compounds, hydrolytic enzymes, heavy metals, and inorganic ions. This study, together with an earlier analysis of corn steep water for myo-inositol phosphates (Hull and Montgomery, 1995), provides a basis for informed judgment of the nutritional and biotechnological value of corn steep water, an abundant byproduct of the corn wet-milling industry. Keywords: Corn steep water; compositional analysis; steeping

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Section: Methodsmentioning

confidence: 99%