A ROOM-TEMPERATURE, RAPID METHOD FOR THE DETERMINATION OF PROTEIN IN WHEAT AND OTHER GRAINS BY THE BIURET REACTION

dc.creatorSTRONG, FC
dc.creatorDUARTE, AMA
dc.date1992
dc.dateNOV-DEC
dc.date2014-12-16T11:33:31Z
dc.date2015-11-26T17:54:19Z
dc.date2014-12-16T11:33:31Z
dc.date2015-11-26T17:54:19Z
dc.date.accessioned2018-03-29T00:37:57Z
dc.date.available2018-03-29T00:37:57Z
dc.identifierCereal Chemistry. Amer Assoc Cereal Chemists, v. 69, n. 6, n. 659, n. 664, 1992.
dc.identifier0009-0352
dc.identifierWOS:A1992KA53000015
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/53717
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/53717
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/53717
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1290760
dc.descriptionA rapid, room-temperature, biuret method for determining protein in grains was developed. Samples of wheat ground to pass a 0.105-mm screen were mixed for 5 min in a blender with 2 ml of isopropanol, 700 mg of basic cupric carbonate (bright green), and 100 ml of 0.500 M NaOH in 30% isopropanol. After filtering with suction through a glass fiber filter, absorbance was measured at 550 nm. A calibration curve for wheat of absorbance vs. protein concentration gave a slope of 0.350 cm-1 g-1 L, compared to 0.3 10 for the official AACC method using heat. Satisfactory results were also obtained with rice and soybeans.
dc.description69
dc.description6
dc.description659
dc.description664
dc.languageen
dc.publisherAmer Assoc Cereal Chemists
dc.publisherSt Paul
dc.relationCereal Chemistry
dc.relationCereal Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.titleA ROOM-TEMPERATURE, RAPID METHOD FOR THE DETERMINATION OF PROTEIN IN WHEAT AND OTHER GRAINS BY THE BIURET REACTION
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución