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The stages of the peptic hydrolysis of egg albumin

McFarlane, Jennie and Dunbar, Violet E. and Borsook, Henry and Wasteneys, Hardolph (1927) The stages of the peptic hydrolysis of egg albumin. Journal of General Physiology, 10 (3). pp. 437-450. ISSN 0022-1295. http://resolver.caltech.edu/CaltechAUTHORS:MCFjgp27

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Abstract

1. Most of the products of the peptic hydrolysis of albumin, about 85 per cent of the total N, are primary in the sense that they arise directly from the protein molecule, and undergo no further hydrolysis. 2. A slow secondary hydrolysis, involving about 15 per cent of the total N, occurs in the proteose and simpler fractions primarily split off. 3. Acid metaprotein in peptic hydrolysis arises as a result of the action of add. It is not an essential stage in the hydrolysis of undenatured albumin. 4. Acid metaprotein is hydrolyzed by pepsin more slowly under comparable conditions than undenatured albumin.


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Additional Information:Copyright © 1927 by The Rockefeller University Press. RUP grants the public the non-exclusive right to copy, distribute, or display the Work under a Creative Commons Attribution–Noncommercial–Share Alike 3.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/3.0/ and http://creativecommons.org/licenses/by-nc-sa/3.0/legalcode. (Accepted for publication, October 18, 1926.)
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Usage Policy:RUP grants the public the non-exclusive right to copy, distribute, or display the Work under a Creative Commons Attribution–Noncommercial–Share Alike 3.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/3.0/ and http://creativecommons.org/licenses/by-nc-sa/3.0/legalcode.
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Deposited On:12 Dec 2008 22:03
Last Modified:26 Dec 2012 10:36

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