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- E-ISSN 2093-8950
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Microwave-assisted Weak Acid Hydrolysis of Proteins
Mass Spectrometry Letters / Mass Spectrometry Letters, (P)2233-4203; (E)2093-8950
2012, v.3 no.2, pp.47-49
https://doi.org/10.5478/MSL.2012.3.2.47
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
(Chungnam National University)
Seo,
M., Kim,
J. H., Park,
S., Lee,
J., Kim,
T., Lee,
J., &
Kim,
J.
(2012). Microwave-assisted Weak Acid Hydrolysis of Proteins. Mass Spectrometry Letters, 3(2), 47-49, https://doi.org/10.5478/MSL.2012.3.2.47
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Abstract
Myoglobin was hydrolyzed by microwave-assisted weak acid hydrolysis with 2% formic acid at 37 oC, 50 oC, and100 oC for 1 h. The most effective hydrolysis was observed at 100 oC. Hydrolysis products were investigated using matrixassistedlaser desorption/ionization time-of-flight mass spectrometry. Most cleavages predominantly occurred at the C-termini ofaspartyl residues. For comparison, weak acid hydrolysis was also performed in boiling water for 20, 40, 60, and 120 min. A 60-min weak acid hydrolysis in boiling water yielded similar results as a 60-min microwave-assisted weak acid hydrolysis at100 oC. These results strongly suggest that microwave irradiation has no notable enhancement effect on acid hydrolysis of proteinsand that temperature is the major factor that determines the effectiveness of weak acid hydrolysis.
- keywords
- Microwave, Mass spectrometry, MALDI, Acid hydrolysis, Aspartic acid cleavage, Trypsin
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- Submission Date
- 2012-05-31
- Revised Date
- 2012-06-18
- Accepted Date
- 2012-06-18
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