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What is Amino Acid Separation via Paper Chromatography about?

This document describes an experiment that used paper chromatography to analyze the amino acid components of gluten. Paper chromatography was used to separate and identify five amino acids (Aspartic acid, Arginine, Cysteine, Histidine, and Proline) in acidic, basic, and enzymatic hydrolysates of gluten. The results showed that Proline had the greatest affinity for the mobile phase while Histidine had the greatest affinity for the stationary phase. Non-polar amino acids generally migrated farther than polar

Author

Justin Victor Ang

Language

EN