Abstract
This report describes a rapid and innovative microwave procedure for protein hydrolysis coupled with high performance anion exchange chromatography and pulsed amperometric detection (HPAEC-PAD) to quantify the amino acid 4-hydroxyproline in meat and meat-based products. This innovative approach was successfully applied to determine collagen content (4-hydroxyproline × 8) as the index quality of meat material used in the preparation of typical meat-based foods.
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Messia, M.C., Marconi, E. (2012). Innovative and Rapid Procedure for 4-Hydroxyproline Determination in Meat-Based Foods. In: Alterman, M., Hunziker, P. (eds) Amino Acid Analysis. Methods in Molecular Biology, vol 828. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-445-2_22
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DOI: https://doi.org/10.1007/978-1-61779-445-2_22
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