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...

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Detalles Bibliográficos
Autores principales: Margolis, Sam A., Jassie, Lois, Kingston, H. M.
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 1991
Materias:
Research Article
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
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author Margolis, Sam A.
Jassie, Lois
Kingston, H. M.
author_facet Margolis, Sam A.
Jassie, Lois
Kingston, H. M.
author_sort Margolis, Sam A.
collection PubMed
description 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 hydrolysis conditions with other methods and complete hydrolysis was achieved more rapidly. These results provide a basis for automating the process of amino-acid hydrolysis.
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spelling pubmed-25479112008-10-16 The hydrolysis of proteins by microwave energy Margolis, Sam A. Jassie, Lois Kingston, H. M. J Automat Chem Research Article 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 hydrolysis conditions with other methods and complete hydrolysis was achieved more rapidly. These results provide a basis for automating the process of amino-acid hydrolysis. Hindawi Publishing Corporation 1991 /pmc/articles/PMC2547911/ /pubmed/18924889 http://dx.doi.org/10.1155/S1463924691000172 Text en Copyright © 1991 Hindawi Publishing Corporation. http://creativecommons.org/licenses/by/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Margolis, Sam A.
Jassie, Lois
Kingston, H. M.
The hydrolysis of proteins by microwave energy
title The hydrolysis of proteins by microwave energy
title_full The hydrolysis of proteins by microwave energy
title_fullStr The hydrolysis of proteins by microwave energy
title_full_unstemmed The hydrolysis of proteins by microwave energy
title_short The hydrolysis of proteins by microwave energy
title_sort hydrolysis of proteins by microwave energy
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2547911/
https://www.ncbi.nlm.nih.gov/pubmed/18924889
http://dx.doi.org/10.1155/S1463924691000172
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