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Rapid Acid Hydrolysis of Albumin in a Microwave Oven

โœ Scribed by A. Moralesrubio; J. Cerezo; A. Salvador; M. Delaguardia

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
325 KB
Volume
47
Category
Article
ISSN
0026-265X

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โœฆ Synopsis

Microwave-oven-assisted acid hydrolysis of albumin in (7.5 \mathrm{M} \mathrm{HCl}) was carried out in only (12 \mathrm{~min}) in a pressurized Teflon reactor using a power of (390 \mathrm{~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. O 1993 Academic Press, Inc.

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