Quantitative Amino Acid Analysis

Shane M. Rutherfurd1, Benn M. Dunn2

1 Riddet Institute, Massey University, Palmerston North, New Zealand, 2 University of Florida, Gainesville, Florida
Publication Name:  Current Protocols in Protein Science
Unit Number:  Unit 3.2
DOI:  10.1002/0471140864.ps0302s63
Online Posting Date:  February, 2011
GO TO THE FULL TEXT: PDF or HTML at Wiley Online Library

Abstract

Quantitative amino acid analysis is an important tool for many scientific areas ranging from the characterization of recombinant proteins to the description of food proteins for nutritional assessment. Quantitative amino acid analysis is often overlooked in many laboratories due to the difficulties involved in obtaining reliable amino acid composition data. Fortunately, for protein chemists, the creation of protein chemistry core laboratories devoted mainly to protein sequence analysis and peptide synthesis has provided new instrumentation that yields the necessary precision. In addition, for food scientists, it has become clear that for the description of food proteins, the nitrogen content alone simply does not provide sufficient information about the nutritional adequacy of these proteins, and as a result, a growing number of nutrition laboratories are undertaking amino acid analysis. This unit describes the information that can be derived from quantitative amino acid analysis and gives examples of the calculations that are needed. Curr. Protoc. Protein Sci. 63:3.2.1‐3.2.6. © 2011 by John Wiley & Sons, Inc.

Keywords: amino acid; protein; hydrolysis; quantitation

     
 
GO TO THE FULL PROTOCOL:
PDF or HTML at Wiley Online Library

Table of Contents

  • Information Obtained From Amino Acid Analysis
  • Sample Preparation
  • Calculation of the Average Composition
  • Summary
  • Literature Cited
  • Tables
     
 
GO TO THE FULL PROTOCOL:
PDF or HTML at Wiley Online Library

Materials

GO TO THE FULL PROTOCOL:
PDF or HTML at Wiley Online Library

Figures

Videos

Literature Cited

Literature Cited
   Darragh, A.J., Garrick, D.J., Moughan, P.J., and Hendriks, W.H. 1996. Correction for amino acid loss during acid hydrolysis of a purified protein. Anal. Biochem. 236:199–199.
   Ozols, J. 1990. Amino acid analysis. Methods Enyzmol. 182:587‐601.
   Rayner, C.J. 1985. Protein hydrolysis of animal feeds for amino acid content. J. Agric. Food Chem. 33:722‐725.
   Rees, M.W. 1946. The estimation of threonine and serine in proteins. Biochem. J. 40:632‐640.
   Robel, E.J. and Crane, A.B. 1972. An accurate method for correcting unknown amino acid losses from protein hydrolysates. Anal. Biochem. 48:233‐246.
   Rutherfurd, S.M. and Moughan, P.J. 1993. Use of free or bound amino acid molecular weights in the determination of amino acid compositions. In Manipulating Pig Production IV. (E.S. Batterham, ed.) pp. 229. Australasian Pig Science Association, Attwood, Victoria.
GO TO THE FULL PROTOCOL:
PDF or HTML at Wiley Online Library