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The effect of oxidation and chlorination process on amino acids and proteins

Ľ. Stankovič and J. Vašátko

Slovak Academy of Sciences, Bratislava

 

Abstract: The effect of chlorine water and NaOCl on amino acids (I) and proteins (II) was studied. Oxidn. and chlorination are dependent on pH, temp. and the time, and on the ratio of the amt. of NaOCl to II. The I were glycine, alanine, α-aminobutyric acid, norleucine, isoleucine, serine, threonine, cysteine, cystine, methionine, aspartic acid, glutamic acid, ornithine, lysine, arginine, phenylalanine, tyrosine, histidine, tryptophan, proline, and hydroxyproline. II were egg albumin and γ-globulin.

Full paper in Portable Document Format: 146a434.pdf (in Slovak)

 

Chemical Papers 14 (6) 434–449 (1960)

Sunday, May 16, 2021

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