Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static <i>in vitro</i> conditions
Léa Salelles, Juliane Floury, Steven Le Feunteun
Abstract
Protein hydrolysis by pepsin can be substantial under weakly acidic conditions (pH ≥ 4), in particular, for milk caseins which are sensitive to pepsin in a remarkably broad range of pH.
Topics & Concepts
PepsinChemistryProteolysisDigestion (alchemy)CaseinHydrolysisChromatographyEgg whiteKineticsProteaseBiochemistryIn vitroMicelleEnzymeAqueous solutionOrganic chemistryQuantum mechanicsPhysicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition