A method for the investigation of free and protein-bound N-nitrosoproline in beer

P. Johnson, J. Pfab, R. C. Massey

Research output: Contribution to journalArticle

Abstract

Hydrolysis of beer peptides and proteins by both mild enzymatic and vigorous alkaline conditions has established that peptide-bound N-nitrosoproline residues are not present in beer in significant quantities. Free N-nitrosoproline remains the single most abundant identified N-nitroso compound, and this accounts for up to 10% of the apparent total N-nitroso compounds (ATNC). Both hydrolysis and extractability studies strongly indicate that the majority of the ATNC are not associated with beer peptides, but rather are likely to be low molecular weight possessing in some cases an acidic functional group.

Original languageEnglish
Pages (from-to)119-125
Number of pages7
JournalFood Additives and Contaminants
Volume5
Issue number2
Publication statusPublished - 1988

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Nitroso Compounds
Beer
Peptides
Hydrolysis
Proteins
Functional groups
Molecular weight
nitrosoproline

Cite this

Johnson, P. ; Pfab, J. ; Massey, R. C. / A method for the investigation of free and protein-bound N-nitrosoproline in beer. In: Food Additives and Contaminants. 1988 ; Vol. 5, No. 2. pp. 119-125.
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A method for the investigation of free and protein-bound N-nitrosoproline in beer. / Johnson, P.; Pfab, J.; Massey, R. C.

In: Food Additives and Contaminants, Vol. 5, No. 2, 1988, p. 119-125.

Research output: Contribution to journalArticle

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