Molecular Weight Control of the Peptide Intermediate by the Microwave Assisted Hydrolysis of Protein

摘要

We attempted application of microwave for rapid amino acid analysis of protein. Under microwave irradiation, hydrolysis time was shortened for 30 min. Not only the microwave irradiation accelerated the hydrolysis of protein or peptide, but also the microwave method revealed that the molecular weight was controlled by the rate of acid.