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Amino acid analysis (AAA) of egg white lysozyme and bovine Achilles tendon collagen was performed using 1H solution-state nuclear magnetic resonance (NMR) spectroscopy. The proteins were hydrolyzed in 6M HCL

Amino acid analysis (AAA) of egg white lysozyme and bovine Achilles tendon collagen was performed using 1H solution-state nuclear magnetic resonance (NMR) spectroscopy. The proteins were hydrolyzed in 6M HCL with and without 0.02% phenol at 110\u00B0C for 24, 48, and 72 hours. For both proteins, 18 of 20 amino acids were characterized including hydroxyproline and hydroxylysine in collagen, using 1-dimensional (1D) and 2-dimensional (2D) NMR spectroscopy experiments. Errors ranging from <1% to 8% were seen in treatments with and without phenol.

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Date Created
  • 2014-05
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  • Text
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