In amino acid analysis the peptide is hydrolysed, classically in 6 M hydrochloric acid at about 110 °C for 24 hours, and the freed amino acids are separated and quantified. The ratios confirm the composition; the absolute amounts give the net peptide content.
Acid hydrolysis has known limits: tryptophan is largely destroyed, cysteine needs a separate derivatisation, and asparagine and glutamine are converted to aspartic and glutamic acid, so they are reported together with them.
See also
For in vitro laboratory research only. Not for human or veterinary use. This library describes chemistry, analytical methods and published laboratory research; it gives no guidance on use in people or animals.