THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN

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 pro...

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Autores principales: McFarlane, Jennie, Dunbar, Violet E., Borsook, Henry, Wasteneys, Hardolph
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1927
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140919/
https://www.ncbi.nlm.nih.gov/pubmed/19872335
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author McFarlane, Jennie
Dunbar, Violet E.
Borsook, Henry
Wasteneys, Hardolph
author_facet McFarlane, Jennie
Dunbar, Violet E.
Borsook, Henry
Wasteneys, Hardolph
author_sort McFarlane, Jennie
collection PubMed
description 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 acid. 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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spelling pubmed-21409192008-04-23 THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN McFarlane, Jennie Dunbar, Violet E. Borsook, Henry Wasteneys, Hardolph J Gen Physiol Article 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 acid. 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. The Rockefeller University Press 1927-01-20 /pmc/articles/PMC2140919/ /pubmed/19872335 Text en Copyright © Copyright, 1927, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
McFarlane, Jennie
Dunbar, Violet E.
Borsook, Henry
Wasteneys, Hardolph
THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title_full THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title_fullStr THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title_full_unstemmed THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title_short THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
title_sort stages of the peptic hydrolysis of egg albumin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140919/
https://www.ncbi.nlm.nih.gov/pubmed/19872335
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