Rapid hydrolysis of proteins and peptides by means of microwave technology and its application to amino acid analysis

Chen, Shui‐Tein; Chiou, Shyh‐Horng; CHU, YEN‐HO; Wang, K.-T.

doi:10.1111/j.1399-3011.1987.tb03367.x

Public

Rapid hydrolysis of proteins and peptides by means of microwave technology and its application to amino acid analysis

Published in International journal of peptide & protein research • Oct 1, 1987

Authors:

Shui‐Tein Chen

Shyh‐Horng Chiou

YEN‐HO CHU

Abstract

A rapid heating method of hydrolysis by the use of microwave oven has been applied to amino acid analysis of proteins and peptides. This convenient method has been compared with the conventional 6 N HCl hydrolysis at 110 degrees for 24 h. The advantages of this new method are its expedition and the ...

Subject

Hydrolysis

Microwave

Amino acid

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