Determination of L- and D-methionine and L- and D-valine in soy isolate and soy flour samples

dc.contributor.authorGilbert, Laura Marcellaen
dc.contributor.committeechairMarable, Nina L.en
dc.contributor.committeememberKorslund, Mary K.en
dc.contributor.committeememberSanzone, Georgeen
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:41:23Zen
dc.date.adate2010-07-28en
dc.date.available2014-03-14T21:41:23Zen
dc.date.issued1977-12-15en
dc.date.rdate2010-07-28en
dc.date.sdate2010-07-28en
dc.description.abstractL 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.degreeMaster of Scienceen
dc.format.extentvi, 72 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-07282010-020132en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07282010-020132/en
dc.identifier.urihttp://hdl.handle.net/10919/43937en
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1977.G535.pdfen
dc.relation.isformatofOCLC# 39802466en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectalkaline treatmenten
dc.subjecttoasting of soy mealen
dc.subjectisomerization of methionineen
dc.subjectL-methionine and D-methionineen
dc.subject.lccLD5655.V855 1977.G535en
dc.titleDetermination of L- and D-methionine and L- and D-valine in soy isolate and soy flour samplesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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