Aminosäureanalysen

Aminosäureanalysen, also known as amino acid analysis, is a biochemical technique used to determine the amino acid composition of a protein or peptide. This analysis is crucial for identifying and quantifying the individual amino acids present in a sample. The process typically involves hydrolyzing the protein into its constituent amino acids, usually through acid hydrolysis. Following hydrolysis, the mixture of amino acids is separated, most commonly using ion-exchange chromatography or reversed-phase high-performance liquid chromatography (HPLC).

Once separated, the amino acids are detected and quantified. This is often achieved by derivatizing the amino acids with a fluorescent or UV-absorbing compound, which enhances their detectability. A spectrophotometer or a fluorescence detector measures the intensity of the signal, which is proportional to the concentration of each amino acid. The results are typically presented as a list of amino acids and their relative molar ratios. This information is valuable for confirming the identity of a protein, determining its purity, and studying protein structure-function relationships. It is also used in fields such as nutrition, where it helps assess the protein content and quality of food.