Quantification of racemization of amino acids in alkaline-treated duck eggs by micellar capillary electrophoresis

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 479-484

  Chang, Hung Min ^a   Tsai, Cheng Fang ^a   Li, Chin Fung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Alkaline treatment; DL amino acid; Duck egg; Micellar capillary electrophoresis (MCE); Racemization value

Indexed keywords

AMINO ACID; ASPARTIC ACID; BETA CYCLODEXTRIN; GLUTAMIC ACID; ISOLEUCINE; LEUCINE; OVALBUMIN; PHENYLALANINE; SERINE; SODIUM CHLORIDE; SODIUM HYDROXIDE; THREONINE; VALINE;

AMINO ACID COMPOSITION; ANIMAL; ANIMAL TISSUE; ARTICLE; CAPILLARY ELECTROPHORESIS; CONTROLLED STUDY; DERIVATIZATION; DUCK; EGG; EGG YOLK; FOOD PROCESSING; METABOLISM; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; NONHUMAN; PH; PROTEIN DEGRADATION; QUANTITATIVE ASSAY; RACEMIC MIXTURE; STEREOISOMERISM;

AMINO ACIDS; ANIMALS; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; DUCKS; EGGS; STEREOISOMERISM;

ANAS SP.; ANIMALIA;

EID: 0033005436     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980796+     Document Type: Article

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