FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (8): 121-124.doi: 10.7506/spkx1002-6630-201108027

• Processing Technology • Previous Articles     Next Articles

Stability of Microwave-assisted Acid Hydrolysis of Protein

DU Xue-li1，ZHANG Feng-ping1,2,3，LIU Yao-min1，ZHANG Ling-jing4,*   

  1. 1. Tongwei Co. Ltd., Chengdu 610041, China；2. Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, China；3. Graduate University of the Chinese Academy of Sciences，Beijing 100049, China；4. College of Biotechnology, Jimei University, Xiamen 361021, China
  • Online:2011-04-25 Published:2011-04-12

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Abstract: In this study, fish meal and soybean meal were used as substrate to compare microwave-assisted acid hydrolysis and routine acid hydrolysis by determining the amino acid composition of hydrolysates on an auto-amino acid analyzer. Meanwhile, in order to evaluate the stability of microwave-assisted acid hydrolysis, two imported fish meal samples and one soybean meal sample were subjected to microwave-assisted acid hydrolysis and amino acid determination (the same samples were hydrolyzed and analyzed at four different dates). The results showed that the relative standard errors for the determination of each of the three samples at different dates were less than 4%. Therefore, microwave-assisted acid hydrolysis has a good stability and can be used as an alternative to routine acid hydrolysis and provide technical supports for accurate determination of amino acids.

Key words: amino acid analysis, microwave-assisted acid hydrolysis of protein, stability

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