Recovery of tryptophan in peptides and proteins by high-temperature and short-term acid hydrolysis in the presence of phenol

Koji Muramoto, Hisao Kamiya

    Research output: Contribution to journalArticle

    59 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)223-230
    Number of pages8
    JournalAnalytical Biochemistry
    Volume189
    Issue number2
    DOIs
    Publication statusPublished - 1990 Sep

    ASJC Scopus subject areas

    • Biophysics
    • Biochemistry
    • Molecular Biology
    • Cell Biology

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