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EFFECT OF SODIUM LAURYL SULFATE IN SOLUBILIZING PROTEIN FOR TRYPTOPHAN DETERMINATION
Author(s) -
CLEMENTE EDMAR,
PORTELA FABIO DE BORJA
Publication year - 1988
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1988.tb00137.x
Subject(s) - chemistry , tryptophan , sodium hydroxide , sulfate , sodium , hydrolysis , chromatography , sorghum , casein , sodium dodecyl sulfate , sodium sulfate , food science , biochemistry , amino acid , agronomy , organic chemistry , biology
The solubilization of proteins in corn and sorghum, using sodium lauryl sulfate (NaLS) in a basic medium, was used for tryptophan determination. The experimental design evaluated different levels of sodium lauryl sulfate and sodium hydroxide, at various temperatures and times. Prior to treatment, the samples were dried, ground and defatted. These were hydrolyzed and tryptophan was quantified spectrophotometrically (λ max = 565 nm). Casein was used as control and DL‐tryptophan was used for generating the standard curve according to Beer's Law. From the results obtained, it was possible to conclude that sodium lauryl sulfate was very effective in solubilizing corn and sorghum protein for subsequent tryptophan determination.