The hydrolysis of proteins by microwave energy

[摘要] Microwave energy, at manually-adjusted, partial power settingshas been used to hydrolyse bovine serum albumin at 125 °C. Hydrolysis was complete within 2 h, except for valine and isoleucine which were completely liberated within 4 h. The aminoacid destruction was less than that observed at similar hydrolysisconditions with other methods and complete hydrolysis was achieved more rapidly. These results provide a basis for automating the process of amino-acid hydrolysis.

[学科分类] 分析化学