ESTIMATION OF AMINO NITROGEN IN WORTS AND BEERS USING EITHER NINHYDRIN OR 2,4,6-TRINITROBENZENE-1-SULPHONIC ACID
Open Access
- 4 March 1970
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 76 (2), 150-152
- https://doi.org/10.1002/j.2050-0416.1970.tb03275.x
Abstract
Colorimetric methods of estimating amino nitrogen have been calibrated, taking either glycine or leucine as the standard, and used to measure the amino nitrogen contents of worts and beers. Comparison of the 2,4,6-trinitrobenzene-1-sulphonic acid method with the ninhydrin procedure shows that amino nitrogen values differing by up to 15–20% can be obtained for the same sample and moreover that worts behave differently from beers.This publication has 4 references indexed in Scilit:
- Contribution of ε-Amino Groups to Ninhydrin Color Production in ProteinsScience, 1962
- THE SPECTROPHOTOMETRIC DETERMINATION OF AMINE, AMINO ACID AND PEPTIDE WITH 2,4,6- TRINITROBENZENE 1-SULFONIC ACID*The Journal of Biochemistry, 1960
- THE REACTION OF NINHYDRIN WITH DIPEPTIDES: DIFFERENCES IN REACTION RATES AND THEORETICAL YIELDSJournal of Biological Chemistry, 1956
- PHOTOMETRIC NINHYDRIN METHOD FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDSJournal of Biological Chemistry, 1948