蛋白质水解阶段对氨基酸组成分析的影响

水解是蛋白质氨基酸组成分析的重要步骤，水解质量的好坏直接影响到分析结果的正确与否，蛋白质的水解受到很多因素的影响，如温度，时间、水解试剂，添加剂，水解方法等，本文对近10年来蛋白质组成分析中中有关蛋白质水解问题的研究进进行了评述，对最近几年出现的一些新的水解方法如酸性水解中的气相水解，微波辐射水解，膜上蛋白质和印迹水解，聚丙烯酰安凝胶中蛋白质的水解，敏感氨基酸的水解以及水解过程中影响氨基酸外消旋化的因素等作了简要的介绍。

Effects of Hydrolysis on Amino Acid Composition Analysis of Proteins

Hydrolysis of protein is an important step for the amino acid composition analysis and its proper performance is a prerequiste of a successful analysis. Several factors affect the completeness of the hydrolysis process of proteins, such as temperature, time, hydrolysis agent, addititives and hydrolysis methods. Here the progress in the last ten years on protein hydrolysis techniques such as acidic hydrolysis in gas phase modes, mircowave radiation reduced hydrolysis, hydrolysis of proteins blotted onto membranes, hydrolysis of proteins in polyacrylmide gels, hydrolysis of sensitive residues and factors of effect on the racemization of amino acids are reviewed.