Amino Acids, Peptides and Proteins - Dévényi T., Gergely J. 1976

Hydrolysis of proteins and peptides
Hydrolysis of proteins and peptides by pepsin

Principle of the method. Pepsin is capable of cleaving several types of peptide bonds within protein and peptide molecules, yielding a complex mixture of Peptides upon Hydrolysis.

Applications. Structural analysis of Proteins AND PEPTIDES.

PROCEDURE

To a 1% solution of the hydrolyzed substrate (protein) in 0.01 N HCl, 1/30 part (relative to The amount of protein) of crystalline pepsin is added. The mixture is incubated for 16–18 h at 25°C, then neutralized and lyophilized.

NOTES

Pepsin is not highly specific. During peptic hydrolysis, the following peptide bonds may be cleaved: X-Tyr, X-Phe, Leu-X, X-Leu, Glu-X, X-Glu, etc.



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