The salting-out of amino-acids from protein hydrolysates. A method for the isolation of l-phenylalanine
- 1 February 1940
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 34 (2), 221-228
- https://doi.org/10.1042/bj0340221
Abstract
Curves are given showing the solubility of 1-phenylalanine in water and in water saturated with NaCl at varying pH. A method involving the use of picrolonic acid for the isolation of phenylalanine from protein hydrolysates is described. Zein contains 2.65% phenylalanine, casein 1.7%. 1-Methionine picrolonate melts at 178-180[degree] after softening at 174[degree].This publication has 4 references indexed in Scilit:
- The salting-out of amino-acids from protein hydrolysatesBiochemical Journal, 1934
- The isolation of amino-acids in the form of the corresponding carbamido-acids and hydantoinsBiochemical Journal, 1933
- The Erlenmeyer synthesis of amino-acidsBiochemical Journal, 1931
- A new method for the separation of the products of protein hydrolysisBiochemical Journal, 1930