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The hydrolysis of proteins by microwave energy
Microwave energy, at manually-adjusted, partial power settings has 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...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi Publishing Corporation
1991
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2547911/ https://www.ncbi.nlm.nih.gov/pubmed/18924889 http://dx.doi.org/10.1155/S1463924691000172 |