Detektion zugesetzter Gelatine in Lebensmitteln

Aminosäure123
Asp60.8101.812.9
Thr34.38.610.1
Ser41.512.08.5
Glu160.414.133.2
Gly66.74.43.2
Ala44.66.26.9
Val35.35.96.8
Met13.83.73.3
Ile27.95.97.3
Leu54.27.53.3
Tyr14.84.33.5
Phe19.83.52.6
His18.63.93.3
Lys51.99.58.8
Arg35.22.91.8
Pro92.517.919.8
Hypro25.56.43.4
Hylys2.7n.n.n.n.
Amino Acid123
Asp74.613.215.8
Thr52.415.111.6
Ser46.317.216.3
Glu132.179.160.9
Gly141.343.325.1
Ala94.842.731.8
Val56.214.011.2
Met21.3  3.2 6.1
Ile37.9 7.8 8.0
Leu61.517.215.6
Tyr32,7  8.9  9.7
Phe28.6  9.7  9.2
His306.1312.2296.4
Lys107.4 26.8 21.0
Arg76.8 17.9 12.6
Pro83.7 25.9 16.4
Hypro34.3 13.5 12.9
Hylys5.9 n.n.  n.n.

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Analysis of the amino acid composition of cell culture media
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