Lowra Posted November 5, 2012 Share Posted November 5, 2012 As a newcomer to the world of biochemistry I am finding it quite tough to pin down some of the details needed for the study that I will be doing for my dissertation. I am currently thinking that I will be using Ion exchange chromatography for this study but I am unclear how to create good testable samples from the raw and cooked food samples that I will be analysing. Any suggestions would be miraculous. Thank you for any help you can offer. Link to comment Share on other sites More sharing options...
CharonY Posted November 7, 2012 Share Posted November 7, 2012 Depends a lot on what you aim to extract. An individual protein, a selection of proteins or whole proteome? Also are they supposed to retain activity? Link to comment Share on other sites More sharing options...
Lowra Posted November 8, 2012 Author Share Posted November 8, 2012 I really want to compare Amino Acid content between different meat samples, and see how cooking affects this. I want to avoid HPLC but am confused as to wether my sample just needs blending, diluting, hydrolysis, buffer or other treatments? And after ion exchange I am thinking post column OPA tagging for detection but am unsure what equipment is needed for this? Does any of this actually make sense? :S Link to comment Share on other sites More sharing options...
CharonY Posted November 10, 2012 Share Posted November 10, 2012 Ion exchange with post-column derivatization is pretty much standard, so it should work fine. It would be more or less a standard LC setup, though. Quantitative thinlayer chromatography is an alternative, but much less accurate. Link to comment Share on other sites More sharing options...
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