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A collaborative study on the determination of tryptophan in feedingstuffs
Author(s) -
Williams Alwyn P.,
Hewitt David,
Buttery Peter J.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330908
Subject(s) - tryptophan , lysozyme , fish meal , soya bean , chemistry , food science , hydrolysate , fish <actinopterygii> , chromatography , hydrolysis , biology , biochemistry , amino acid , fishery
The results are reported of collaborative work carried out at seven laboratories to assess the Miller −1 and Buttery and Soar 2 procedures for the determination of tryptophan in soya bean, barley, groundnut, fish meal, a single cell protein and lysozyme. The results obtained by both methods were similar but the variation between laboratories was high and exaggerated by the variation in the recovery of tryptophan added before the hydrolysis stage. It was concluded that the determination of tryptophan in feedingstuffs is still a problem.