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Elsevier, Journal of Cereal Science, 1(54), p. 148-150, 2011

DOI: 10.1016/j.jcs.2011.04.007

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Colorimetric determination of dehydroalanine in wheat gluten

Journal article published in 2011 by Ine Rombouts, Bert Lagrain ORCID, Kristof Brijs, Jan A. Delcour ORCID
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This paper is available in a repository.

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Abstract

The present paper describes a method for quantifying dehydroalanine (DHA) in wheat gluten. The procedure consists of hydrolysis, transforming peptide-bound DHA into free pyruvic acid and colorimetric determination of the latter. Optimal conditions for the hydrolysis and the colorimetrical assay of pyruvic acid have been determined for the specific case of gluten proteins.