Milk Proteins pp 233-236 | Cite as

Analysis of Milk Proteins and Their Proteolytic Products by Use of a Modified OPA-method

  • H. Frister
  • H. Meisel
  • E. Schlimme

Abstract

The reaction of o-phthaldialdehyde (OPA) (A, Fig. 1) and mercaptoethanol (B1) with free α- and ε-amino groups (C) in amino acids, peptides, and proteins, as well as their hydrolytic and proteolytic products has recently attracted much attention because of the high sensitivity of the assay which can be carried out in aqueous solutions [1, 3, 10].

Keywords

Hydrolysis HPLC Hydroxyl Glycine Lysine 

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References

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Copyright information

© Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt 1989

Authors and Affiliations

  • H. Frister
    • 1
  • H. Meisel
    • 1
  • E. Schlimme
    • 1
  1. 1.Institute for Chemistry and PhysicsFederal Dairy Research CentreKielGermany

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