ペプトンの製造に關する化學的研究 : (第1報) ペプシン作用の試験

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Several experiments to determine the best condition of the action of pepsin, to make peptone products from milk casein, blood fibrin and serum protein have been performed. At first, as the result of inspecting the method to compare the degrees of digestion of casein by pepsin, it was recognized that the formol titration method was able to apply and profitable in this experiment for requiring short time and little reagents. The end point of the titration was able to make clear by adjusting the reaction of solution as pH 6.4. Then the best condition of temperature and reaction to digest the above mentioned three proteins by pepsin was examined using the formol titration method. It was decided that the optimum temperature was 40°C for casein and serum protein, and 42°C for fibrin. The optimum reaction was pH 1.8-2.0 for all samples. The effect of different amount of enzyme, reaction period and concentration of protein solution for digestion degrees was investigated. It was found that the hydrolysis of each protein took place rapidly within 2 or 3 hours and then slowly. These was only little difference between the yields of peptone in digestion for 24 and 48 hours. In the practical purpose, it will be profitable to digest for 48 hours. Next it was ascertained that the yields of peptone in the definite period decreased as the concentration of these protein solutions increased, and that cocerned with casein, the amount of digested product increased much more in suchsubstance as adjusted pH with addition of acid after dissolved in alkalisolution than with addition of acid only. At last peptones were prepared from 3 substrates according to the optimum conditions decided in this experiment and were compared with 2 market products about the distribution of nitrogen.
社団法人日本畜産学会の論文

ペプトンの製造に關する化學的研究 : (第1報) ペプシン作用の試験

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