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Determining Glucose and Glycogen from a Single Sample of Meat
Author(s) -
HEFFERAN P. M.,
GOODNIGHT K. C.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10364.x
Subject(s) - glycogen , sample (material) , carbohydrate , chemistry , maillard reaction , food science , precipitation , chromatography , biochemistry , geography , meteorology
SUMMARY A method was developed determining glucose and glycogen as separate entities from a single sample of meat. This method is based on the quantitative separation of glycogen from glucose by precipitation of the former species with an inert organic solvent. During this separation care must be exercised not to allow the temperature of the meat extract to rise above 5°C. After separation the two carbohydrate species may be analyzed by existing methods. The accuracy of this method was tested by comparing its results with those of established methods for the determination of glucose and glycogen. The error caused by the formation of Maillard addition products was evaluated.