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Using Microwave Energy for the Rapid Hydrolysis of Soy Flour for Amino Acid Analysis
Abstract
The nutrition profile of food is critical for assessing its quality. An important macromolecule in food is its protein content. Protein content is typically assessed by measuring the amount of each individual amino acid. Quantifying each amino acid requires a hydrolysis step with acid or base to free the individual amino acids from proteins. The traditional approach to amino acid hydrolysis involves heating samples to 110 °C in sealed tubes for extended time periods up to 24 hours. Often, the subsequent analysis requires a derivatization step. In this work, the CEM Discover 2.0 microwave system was used to rapidly hydrolyze soy flour samples in the presence of acid or base. The samples were then neutralized, derivatized using the Waters AccQ-Tag Ultra reagent kit, and analyzed using a Waters ACQUITY UPLC HClass system equipped with a PDA detector. The results for the soy flour samples showed that the Discover 2.0 yielded data with tight standard deviations for triplicate samples. The CEM Discover 2.0 is an ideal choice for laboratories seeking to reduce reaction times, combine instrumentation for acid and base hydrolysis, and obtain cleaner hydrolysates, while maintaining accuracy and precision.