Digestion proteica con microondas y su aplicaciön en preparacion de muestras para analisis de marina de pescado

Carlos Herrera, Maria Tello, Ignacio Ibanez, Luis Velasquez, Marcelo Mancini, Sandra Alvarez

Resultado de la investigación: Contribución a una revistaArtículo

Resumen

Hydrolysis of albumin (BSA), as a model protein, in 6N HCI 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.

Idioma originalEspañol
Páginas (desde-hasta)487-494
Número de páginas8
PublicaciónBoletin de la Sociedad Chilena de Quimica
Volumen46
N.º4
EstadoPublicada - 2001

Palabras clave

  • Digestion
  • Fish meal
  • Microwave
  • Protein
  • Treatment

Áreas temáticas de ASJC Scopus

  • Química (todo)

Citar esto

Herrera, C., Tello, M., Ibanez, I., Velasquez, L., Mancini, M., & Alvarez, S. (2001). Digestion proteica con microondas y su aplicaciön en preparacion de muestras para analisis de marina de pescado. Boletin de la Sociedad Chilena de Quimica, 46(4), 487-494.