Zur Kenntnis der Pepsinwirkung. (11. Mitteilung zur Spezifität tierischer Proteasen.)

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Abstract
Improving the method of Steudel, Ellinghause, and Gottschalk, it is found, contrary to these authors, that peptic hydrolysis of egg albumin, casein, gelatin, and histone yields an equal number of amino and carboxyl groups; that the liberation of these groups by pepsin in the complete hydrolysis of histone . stands in a simple integral ratio to that by other enzymes; and that pepsin is dispensable in the complete cleavage of histone. It is hence concluded that the action of pepsin is limited to the splitting of the acid amide linkings and that the combination of the building blocks of these enzyme hydrolyzable proteins is essentially a peptide one.

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