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Article: Market profile: amino acid analyzers.
- Article from:
- Instrument Business Outlook
- Article date:
- April 15, 2003
CopyrightCOPYRIGHT 2003 Strategic Directions International Inc. (SDI). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In the traditional method for breaking down proteins for amino acid analysis, the protein or peptide sample is first hydrolyzed in a vacuum or inert atmosphere. A stepped gradient of buffers elutes the sample (modern analyzers make use of a continuous gradient) which then passes through a resin-packed ion-exchange column. The reagent ninhydrin is applied and the resulting reaction turns the primary amino acids a bluish color and the secondary amino acids brownish-yellow.
The ramifications of this automated technique, which was first pioneered by Nobel laureates Stanford Moore and William Stein in 1958, have influenced research in areas ranging from the nutritional ...