Why might I be getting poorly reproducible recovery for serine when doing a microwave hydrolysis? - WKB203619

ENVIRONMENT

• AccQ•Tag
• Serine
• Threonine
• Microwave hydrolysis

ANSWER

Serine and threonine are sensitive amino acids that degrade in standard hydrolysis conditions.

ADDITIONAL INFORMATION

Time-dependent studies are typically done to optimize hydrolysis conditions for serine and threonine, independent of the standard hydrolysis conditions.

Optimal microwave hydrolysis conditions must be investigated for each individual protein/peptide sample.

For additional information, see USP General Chapter 1052 Biotechnology-derivized Amino Acid Analysis.

And journal articles:

• Fred Downs and Ward Pigman, "The Destruction of Serine and Threonine during Acid Hydolysis", International Journal of Protein Research I, (1969), 181-184
• Michael Fountoulakis and Hans-Werner Lahm, "Review: Hydrolysis and amino acid composition analysis of proteins, Journal of Chromstography A, 826 (1998) 109-134