Stability of N-acetylglutamine and glutamine in aqueous solution and in a liquid nutritional product by an improved HPLC method

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 384-389

  Snowden, Maureen K ^a   Baxter, J H ^a   Mamula Bergana, M ^a   Reyzer, I ^a   Pound, V ^a  

^a ABBOTT LABORATORIES   (United States)

Author keywords

Enteral nutrition; Glutamine; HPLC assay; N acetylglutamine; Stability

Indexed keywords

EID: 0036186379     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11415.x     Document Type: Article

References (14)

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4. Is glutamine a conditionally essential amino acid?
5. Mutagens produced by heating foods
6. Uptake of doubly-labelled N-acetyl-L-glutamine in rat brain and intestinal mucosa in vivo
7. Enteral glutamine supplementation decreases nosocomoical infection and alters T-cell subsets in the very low birth weight (VLBW) (< 1250g) neonate
8. Über die stabilität der amidgruppe des L-N-acetylglutamins in wäßriger lösung
9. Analysis of glutamine, glutamic acid and pyroglutamic acid in protein hydrolysates by high performance liquid chromatography
10. A review of mutagenic heterocyclic amines
11. Glutamine metabolism by the intestinal tract
12. Non-enzymatic deamination of food proteins