RAPID ACID-HYDROLYSIS OF ALBUMIN IN A MICROWAVE-OVEN

被引:14
作者
MORALESRUBIO, A [1 ]
CEREZO, J [1 ]
SALVADOR, A [1 ]
DELAGUARDIA, M [1 ]
机构
[1] UNIV VALENCIA,DEPT ANALYT CHEM,50 DOCTOR MOLINER ST,E-46100 BURJASSOT,SPAIN
关键词
D O I
10.1006/mchj.1993.1043
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Microwave-oven-assisted acid hydrolysis of albumin in 7.5 M HCl was carried out in only 12 min in a pressurized Teflon reactor using a power of 390 W. The effect of experimental conditions on the hydrolysis of albumin were evaluated and the results obtained were compared with those found by conventional hydrolysis, using in both cases the ninhydrin reaction for the spectrophotometric determination of free amino acids. A chromatographic study showed that microwave oven heating did not change the nature of the amino acids obtained from the hydrolysis of the protein. © 1993 Academic Press. All rights reserved.
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收藏
页码:270 / 277
页数:8
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