Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysis-Reference-Cited by-同舟云学术

Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysis

Published:2021 Issue:10 Volume:12 Page:4570-4581
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rivera del Rio Andrea¹²³⁴^ORCID,Keppler Julia K.¹²³⁴^ORCID,Boom Remko M.¹²³⁴,Janssen Anja E. M.¹²³⁴^ORCID

Affiliation:

1. Food Process Engineering

2. Wageningen University

3. P.O. Box 176700 AA

4. The Netherlands

Abstract

Proteolysis of bovine serum albumin by trypsin.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00413A

Reference51 articles.

1. pH stability and activity curves of pepsin with special reference to their clinical importance.

2. The pH-dependence of pepsin-catalysed reactions

3. Concerning the pH optimum of peptic hydrolysis

4. The interrelationships of pancreatic enzymes in human duodenal aspirate

5. J. Feher , Digestion and Absorption of the Macronutrients , in Quantitative Human Physiology , ed. J. Feher , Academic Press , Boston , 2012 , pp. 731–743

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