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Polysaccharidzusätze in eiweißreichen Lebensmitteln

II. Eine einfache, semiquantitative Bestimmungstechnik

Polysaccharide additives in foods rich in proteins

II. A simple, semi-quantitative technique of estimation

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Summary

Samples of foods rich in protein, after removal of lipids and of proteins by enzymatic hydrolysis, are partially demineralized and concentrated. In the concentrate polysaccharides are detected and semi-quantitively estimated by performing the precipitations in graduated tubes, which are especially suitable for this purpose, and the precipitates taken to comparable densities by centrifugation under standard conditions.

Zusammenfassung

Entfettete und durch enzymatische Hydrolyse enteiweißte Proben protein-reicher Lebensmittel werden durch Ultrafiltration in MINICON-Zellen partiell entsalzt und eingeengt. Im Konzentrat werden Polysaccharide durch Fällungsreaktionen nachgewiesen und semiquantitativ bestimmt, indem die Fällungen in dafür besonders geeigneten, graduierten Röhrchen durchgeführt und die Präzipitate durch Zentrifugation unter Standardbedingungen auf vergleichbare Dichten gebracht werden.

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Literatur

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Authors and Affiliations

  1. Institut für Chemie der Bundesanstalt für Milchforschung, Hermann-Weigmann-Str. 1-27, D-2300, Kiel 1

    Henning Klostermeyer, Ulrike Popp & Ernst H. Reimerdes

Authors
  1. Henning Klostermeyer
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  2. Ulrike Popp
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  3. Ernst H. Reimerdes
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Additional information

Herrn Professor Dr. Ernst Knoop zum 60. Geburtstag gewidmet

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Klostermeyer, H., Popp, U. & Reimerdes, E.H. Polysaccharidzusätze in eiweißreichen Lebensmitteln. Z Lebensm Unters Forch 158, 73–75 (1975). https://doi.org/10.1007/BF01460023

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  • DOI: https://doi.org/10.1007/BF01460023

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