Über die Auswertung von Pepsinpräparaten und die Einheitlichkeit der Magenprotease
- 1 January 1955
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 301 (Jahresband) , 49-59
- https://doi.org/10.1515/bchm2.1955.301.1-2.49
Abstract
Various methods of pepsin estimation are compared. The method of Anson or a modified digestion of egg protein with accurate determination of the undigested residue proved to be the most suitable. It is unnecessary to postulate a stomach cathepsin in addition to pepsin. The apparent difference in the temperature stability of the 2 hypothetical components is due to an incorrect interpretation of the low stability of pepsin towards high hydrogen ion concentrations. The proteolytic activity of pepsin ranges from pH 1.8.-3.8; it depends not only on the temperature and pH but also on the kind of substrate and of acid anion.This publication has 0 references indexed in Scilit: