Determination of L- and D-methionine and L- and D-valine in soy isolate and soy flour samples
dc.contributor.author | Gilbert, Laura Marcella | en |
dc.contributor.committeechair | Marable, Nina L. | en |
dc.contributor.committeemember | Korslund, Mary K. | en |
dc.contributor.committeemember | Sanzone, George | en |
dc.contributor.department | Human Nutrition and Foods | en |
dc.date.accessioned | 2014-03-14T21:41:23Z | en |
dc.date.adate | 2010-07-28 | en |
dc.date.available | 2014-03-14T21:41:23Z | en |
dc.date.issued | 1977-12-15 | en |
dc.date.rdate | 2010-07-28 | en |
dc.date.sdate | 2010-07-28 | en |
dc.description.abstract | L to D isomerization of amino acids in a commercially prepared alkali-treated food-grade soy isolate was investigated. A soy flour product was also investigated as a control which had not been alkali treated. Methionine and valine collected from two soy flour and two soy isolate samples were coupled with L-leucine-N-carboxyanhydride. If both D- and L-forms were present this would produce diastereomeric dipeptide derivatives. The derivatives were separated by ion-exchange chromatography using a TSM Amino Acid Analyzer. Comparison of the sample methionine and valine dipeptide peaks to standard dipeptide peaks revealed the presence of L-valine, L-methionine and D-methionine in both soy flour and soy isolate samples. Methionine was substantially isomerized in both products. D-valine was not observed in either soy flour or soy isolate samples. Thus, isomerization of methionine appeared to occur at a faster rate than valine. Acid hydrolysis, toasting of soy meal, and alkaline treatment are all conditions which may be responsible for the isomerization of methionine. | en |
dc.description.degree | Master of Science | en |
dc.format.extent | vi, 72 leaves | en |
dc.format.medium | BTD | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.other | etd-07282010-020132 | en |
dc.identifier.sourceurl | http://scholar.lib.vt.edu/theses/available/etd-07282010-020132/ | en |
dc.identifier.uri | http://hdl.handle.net/10919/43937 | en |
dc.publisher | Virginia Tech | en |
dc.relation.haspart | LD5655.V855_1977.G535.pdf | en |
dc.relation.isformatof | OCLC# 39802466 | en |
dc.rights | In Copyright | en |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
dc.subject | alkaline treatment | en |
dc.subject | toasting of soy meal | en |
dc.subject | isomerization of methionine | en |
dc.subject | L-methionine and D-methionine | en |
dc.subject.lcc | LD5655.V855 1977.G535 | en |
dc.title | Determination of L- and D-methionine and L- and D-valine in soy isolate and soy flour samples | en |
dc.type | Thesis | en |
dc.type.dcmitype | Text | en |
thesis.degree.discipline | Human Nutrition and Foods | en |
thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
thesis.degree.level | masters | en |
thesis.degree.name | Master of Science | en |
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