摘要
本文采用微波碱水解法,将蛋白质水解成氨基酸。水解时间由常规方法的20多个小时缩短为55秒。
The present paper reports the application of microwave oven to the basic hydrolization of protein contained in bean powder. It takes only 55 s to complete effectively the hydrolization of protein in microwave oven, whereas a reaction time of 22 h is neccesary to get the similar result by conventional hydrolization method in a PTFE-lined stainless-steel autoclave. And Kalman filter fluorimetry is used to determine tryplophane.
出处
《吉林大学自然科学学报》
CAS
CSCD
1992年第3期117-118,共2页
Acta Scientiarum Naturalium Universitatis Jilinensis
关键词
微波
色氨酸
酪氨酸
碱水解
蛋白质
microwave oven
basic hydrolization
protein
Kalman filter fluorimetry
