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The effect of extractants on degradation of L-glutamate and L-arginine in the course of shaking and filtration at low temperature

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Summary.

The effects of demineralized water (DEMI H2O) and 0.5 M ammonium acetate (0.5 M AAc) on losses of L-glutamic acid and L-arginine in the course of shaking and filtration at low temperature (6 °C) were tested. The concentration of L-glutamic acid decreased by 6.3% in DEMI H2O and by 4.9% in 0.5 M AAc, whereas the L-arginine concentration decreased by 6.0% (DEMI H2O) and 10.7% (0.5 M AAc). We found a significantly (P < 0.05) higher degradation of L-arginine in 0.5 M AAc compared with that of DEMI H2O.

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Abbreviations

DEMI H2O:

dermineralized water

0.5 M AAc:

0.5 M ammonium acetate

OPA:

o-phthalaldehyde

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Authors and Affiliations

  1. Department of Geology and Pedology, Mendel University of Agriculture and Forestry, Brno, Czech Republic

    P. Formánek & V. Vranová

  2. Department of Chemistry and Biochemistry, Mendel University of Agriculture and Forestry, Brno, Czech Republic

    B. Klejdus

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  1. P. Formánek
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  2. B. Klejdus
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  3. V. Vranová
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Formánek, P., Klejdus, B. & Vranová, V. The effect of extractants on degradation of L-glutamate and L-arginine in the course of shaking and filtration at low temperature. Amino Acids 32, 489–491 (2007). https://doi.org/10.1007/s00726-006-0440-9

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  • DOI: https://doi.org/10.1007/s00726-006-0440-9

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