Abstract
Summary
Dopa is destroyed rapidly in boiling alkaline solutions, and much more slowly in boiling acid solutions. When dopa was added to proteins (egg albumin, casein, edestin, fibrin, velvet bean protein) prior to acid hydrolysis, most of it could be detected in the hydrolysates. However, no dopa was found in any of the hydrolysates prepared without previous addition of this compound.
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