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Margolis SA, Jassie L, Kingston HM. The hydrolysis of proteins by microwave energy. J Automat Chem. 1991;13(3):93-5doi: 10.1155/S1463924691000172.
Margolis, S. A., Jassie, L., & Kingston, H. M. (1991). The hydrolysis of proteins by microwave energy. The Journal of automatic chemistry, 13(3), 93-5. https://doi.org/10.1155/S1463924691000172
Margolis, S A, et al. "The hydrolysis of proteins by microwave energy." The Journal of automatic chemistry vol. 13,3 (1991): 93-5. doi: https://doi.org/10.1155/S1463924691000172
Margolis SA, Jassie L, Kingston HM. The hydrolysis of proteins by microwave energy. J Automat Chem. 1991;13(3):93-5. doi: 10.1155/S1463924691000172. PMID: 18924889; PMCID: PMC2547911.
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J Automat Chem. 1991;13(3):93-5. doi: 10.1155/S1463924691000172.

The hydrolysis of proteins by microwave energy.

The Journal of automatic chemistry

S A Margolis, L Jassie, H M Kingston

Affiliations

  1. National Institute of Standards and Technology Center for Analytical Chemistry Organic Analytical Research Division Gaithersburg Maryland 20899 USA.

PMID: 18924889 PMCID: PMC2547911 DOI: 10.1155/S1463924691000172

Abstract

Microwave energy, at manually-adjusted, partial power settings has been used to hydrolyse bovine serum albumin at 125 degrees 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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