Abstract
A solvent is percolated through the sample of freeze-dried potatoes in a column until no more free amino acids are extracted. The simple method can operate unattended and with other materials. NH3 and ARG are the last to be removed. Maillard intermediates survive.
Compendio
Un solvente es filtrado a través de una muestra de papas deshidratadas congeladas en columna hasta que no se extraigan más amino ácidos libres. Este método sencillo puede operar sin mayor atención así como tembién con otras materiales. NH3 y ARG son los últimos en ser extraídos. Los intermedios de Maillard sobreviven.
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Talley, E.A., Egoville, M.J. Extraction of free amino acids. American Potato Journal 65, 17–20 (1988). https://doi.org/10.1007/BF02855310
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DOI: https://doi.org/10.1007/BF02855310