HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis
Current derivatization-dependent approaches for amino acid composition analysis of cereal proteins have significant variability due to lack of direct analysis opportunities and loss of amino acids during protein-hydrolysis. To tackle these drawbacks, a novel direct, derivatization-free approach was successfully introduced, using HPAEC-PAD, and applied for analysis of hydrolyzed defatted oat flour
