Abstract
Hydrolysis of wheat flour and soybean meal in the presence of 2.7 N barium hydroxide at 110 o C for 16 h, at 125 o C for 8 h, or at 140 o C for 4 h led to a complete release of tryptophan, as determined by a conventional procedure involving hydrolysate neutralization by HCl, reversed-phase high-performance chromatography, and quantitation by fluorometry. These data together with the features of two types of benchtop autoclaves used for hydrolysis allow one to specify the more practical conditions for this process, constituting an essential step for the quantitative assay of tryptophan
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