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Amino Acids

, Volume 32, Issue 4, pp 489–491 | Cite as

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

  • P. Formánek
  • B. Klejdus
  • V. Vranová
Short Communication

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.

Keywords: Demineralized water – Ammonium acetate – Amino acids – Losses – Extraction 

Abbreviations:

DEMI H2O

dermineralized water

0.5 M AAc

0.5 M ammonium acetate

OPA

o-phthalaldehyde

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • P. Formánek
    • 1
  • B. Klejdus
    • 2
  • V. Vranová
    • 1
  1. 1.Department of Geology and PedologyMendel University of Agriculture and ForestryBrnoCzech Republic
  2. 2.Department of Chemistry and BiochemistryMendel University of Agriculture and ForestryBrnoCzech Republic

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