Abstract
The radiation induced products of tryptophan (TRP) were determined in γ-irradiated egg white, chicken meat and shrimps using RP-HPLC and electrochemical detection. A two-step hydrolysis with proteinase K and carboxypeptidase A was developed to release the radiation products from egg white and chicken meat and with proteinase K and pronase E from shrimps. The four hydroxytryptophan isomers (OH-Trp) were identified and quantified as radiation products in all samples. The amounts ranged between 0.02 and 1.97mg/kg protein. A significant difference between irradiated and unirradiated samples was found for irradiation doses of more than 3 kGy for egg white and chicken meat. For shrimps no significant increase of OH-Trp isomers was measured up to a radiation dose of 5 kGy.
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© 1999 Springer Science+Business Media New York
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Kleeberg, K.K., van Wickern, B., Simat, T.J., Steinhart, H. (1999). Determination of Hydroxytryptophan Isomers in γ-Irradiated Egg White, Chicken Meat, and Shrimps. In: Huether, G., Kochen, W., Simat, T.J., Steinhart, H. (eds) Tryptophan, Serotonin, and Melatonin. Advances in Experimental Medicine and Biology, vol 467. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4709-9_88
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DOI: https://doi.org/10.1007/978-1-4615-4709-9_88
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