Peptide and protein hydrolysis by microwave irradiation: Kinetics and refinement of hydrolysis conditions for peptide-bond cleavage

Abstract

A rapid peptide-bond hydrolysis by means of microwave irradiation is introduced for the facile preparation of protein and peptide hydrolysates used for amino acid analysis. The optimal hydrolysis conditions have been determined using several enzymes and toxins with known amino acid compositions. The effects of hydrolysis time on the recoveries of various labile and hydrophobic amino acids are also exemplified in the microwave heating of standard amino acids. It provides a radical expedition of protein and peptide hydrolysis via commercial microwave ovens and specially-designed Teflon vials/tubes, showing greater ease than the conventional method of heating at 110°C for more than 24 h. The kinetics for the release of amino acids from various hydrophobic dipeptides is also studied in order to provide some insights into the mechanism underlying this novel type of microwave chemistry associated with specific peptide-bond cleavage.