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Comparative study on microwave and conventional methods for protein hydrolysis in food

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Summary

A rapid microwave hydrolysis procedure was developed for amino acid determination in food. The hydrolysis was performed with 6M HCl in sealed vessels using a microwave digestion system.

Bovine Serum Albumin was chosen as a model protein to compare its theoric amino acid sequence with the experimental results obtained after hydrolysis by both the traditional oven heating and the microwave methods. Furthermore the selected microwave methods were carried out on different food matrices (cheese and durum wheat) and the obtained data were compared with the traditional method results.

This comparative study shows that the rapid microwave hydrolysis is as accurate and precise as the traditional hydrolysis for determining amino acids in food.

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Authors and Affiliations

  1. DISTAAM, Università degli Studi del Molise, Via Tiberio 21, I-86100, Campobasso, Italy

    E. Marconi & G. Panfili

  2. Istituto Nazionale della Nutrizione, Roma, Italy

    L. Bruschi, V. Vivanti & L. Pizzoferrato

Authors
  1. E. Marconi
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  2. G. Panfili
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  3. L. Bruschi
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  4. V. Vivanti
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  5. L. Pizzoferrato
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Marconi, E., Panfili, G., Bruschi, L. et al. Comparative study on microwave and conventional methods for protein hydrolysis in food. Amino Acids 8, 201–208 (1995). https://doi.org/10.1007/BF00806493

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  • DOI: https://doi.org/10.1007/BF00806493

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