Tryptophan in food proteins: A comparison of two hydrolytic procedures

Abstract

Two hydrolytic procedures for the determination of tryptophan in food proteins are compared, one with barium hydroxide, the other with lithium hydroxide. For most proteins the existing procedure with barium hydroxide yields somewhat higher results than a procedure with lithium hydroxide. For the feedstuffs analysed so far the differences between both methods are not statistically significant. The recovery of tryptophan with the existing procedure with barium hydroxide is between 90 and 93%.