| 蛋白质微波碱水解法的研究 |
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| 引用本文： | 张忆华,徐文国,肖勇,郑衍生. 蛋白质微波碱水解法的研究[J]. 吉林大学学报(理学版), 1992, 0(3) |
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| 作者姓名： | 张忆华 徐文国 肖勇 郑衍生 |
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| 作者单位： | 吉林大学化学系 长春(张忆华，徐文国，肖勇)，吉林大学化学系 长春(郑衍生) |
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| 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。
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| 关 键 词： | 微波 色氯酸 酪氨酸 碱水解 |
Application of Microwave Oven to the Hydrolysis of Protein |
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| Zhang Yihua,Xu Wenguo,Xiao Yong and Zheng Yansheng. Application of Microwave Oven to the Hydrolysis of Protein[J]. Journal of Jilin University: Sci Ed, 1992, 0(3) |
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| Authors: | Zhang Yihua Xu Wenguo Xiao Yong Zheng Yansheng |
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| Abstract: | 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. |
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| Keywords: | microwave oven basic hydrolization protein Kalman filter fluorimetry |
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