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vol.46 issue4MODIFICACION QUIMICA DE PECTINA DE LIMON CHEMICAL MODIFICATION OF LEMON PECTIN author indexsubject indexarticles search
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Boletín de la Sociedad Chilena de Química

Print version ISSN 0366-1644

Abstract

HERRERA, CARLOS et al. DIGESTION PROTEICA CON MICROONDAS Y SU APLICACIÓN EN PREPARACION DE MUESTRAS PARA ANALISIS DE HARINA DE PESCADO. Bol. Soc. Chil. Quím. [online]. 2001, vol.46, n.4, pp.487-494. ISSN 0366-1644.  http://dx.doi.org/10.4067/S0366-16442001000400013.

Hydrolysis of albumin (BSA), as a model protein, in 6N HCl inside a PFA screw capped sample vial, was analysed at diferent times by heating in a household microwave oven. The protein hydrolisis reaction times were followed through molecular filtration chromatography, by measuring in a UV monitor at 254 nm, the decreasing in protein and increasing in free amino acids (tyrosine) peak´s absorbances, of the samples eluted from a Sephadex G-25 column. The total hydrolysis of the protein was achieved after 30 minutes and at a half of the nominal power of the microwave oven (approx. 300 W). The method was succesfully applied to the hydrolysis of the protein present in fish meal, as previous preparation of the sample, for later determination of basic amino acids and biogenic amines, by ion exchange chromatography, followed by HPLC

Keywords : Microwave; treatment; protein; digestion; fish meal.

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