Abstract
The addition of 3% ( w v) phenol to 6 M HCl largely prevented the destruction of tryptophan during rapid hydrolysis of peptides and proteins at 166°C for 25 min or at 145°C for 4 h. This hydrolysis procedure was advantageous for amino acid microanalysis using conventional high-performance liquid chromatography with a precolumn derivatization technique. The recovery of tryptophan from proteins was at least 80%. The addition of phenol also improved the recovery of methionine and carboxymethylcysteine. The amount of tryptophan in proteins electroblotted onto a polyvinylidene difluoride membrane was determined by this method.
Original language | English |
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Pages (from-to) | 223-230 |
Number of pages | 8 |
Journal | Analytical Biochemistry |
Volume | 189 |
Issue number | 2 |
DOIs | |
Publication status | Published - 1990 Sep |
ASJC Scopus subject areas
- Biophysics
- Biochemistry
- Molecular Biology
- Cell Biology