TY - JOUR
T1 - Improved method for hydrolyzing proteins and peptides without inducing racemization and for determining their true D-amino acid content
AU - D′Aniello, Antimo
AU - Petrucelli, Leonard
AU - Gardner, Christina
AU - Fisher, George
PY - 1993/9
Y1 - 1993/9
N2 - A new method of hydrolyzing proteins and peptides without racemizing the amino acids has been developed. This method consists of performing a brief partial chemical hydrolysis for 15 min in 6 M HCl at 80-90°C, followed by an enzymatic hydrolysis with pronase for 12-16 h at 50°C, and finally an enzymatic hydrolysis with leucine aminopeptidase and peptidyl-D-amino acid hydrolase for 24 h. Using this new method the time required for complete hydrolysis of proteins is less than 3 days. The total hydrolysis averages 97-100%, and the amount of racemization of the amino acids is less than 0.002%. This method may then be used as a tool to easily determine the intrinsic D-amino acid content of peptides or proteins from animal or vegetable tissues.
AB - A new method of hydrolyzing proteins and peptides without racemizing the amino acids has been developed. This method consists of performing a brief partial chemical hydrolysis for 15 min in 6 M HCl at 80-90°C, followed by an enzymatic hydrolysis with pronase for 12-16 h at 50°C, and finally an enzymatic hydrolysis with leucine aminopeptidase and peptidyl-D-amino acid hydrolase for 24 h. Using this new method the time required for complete hydrolysis of proteins is less than 3 days. The total hydrolysis averages 97-100%, and the amount of racemization of the amino acids is less than 0.002%. This method may then be used as a tool to easily determine the intrinsic D-amino acid content of peptides or proteins from animal or vegetable tissues.
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U2 - 10.1006/abio.1993.1423
DO - 10.1006/abio.1993.1423
M3 - Article
C2 - 8238904
AN - SCOPUS:0027328621
SN - 0003-2697
VL - 213
SP - 290
EP - 295
JO - Analytical Biochemistry
JF - Analytical Biochemistry
IS - 2
ER -