Proteose

A proteose is any of various water-soluble compounds that are produced during digestion by the hydrolytic breakdown of proteins short of the amino acid stage. It forms after breaking down of polypeptides by gastric pepsin.[1] In addition to proteoses, peptones are also formed at this stage. Peptones are different from proteoses in that proteoses are precipitated from solution by half saturation with ammonium sulfate, while peptones are not, even with fully saturated ammonium sulfate.

The proenzyme Pepsinogen, with the exposure to hydrochloric acid gets converted into the active enzyme pepsin, the proteolytic enzyme of the stomach. Hydrochloric acid (HCl) provides the acidic pH (pH 1.8) optimal for pepsins.

Rennin is a proteolytic enzyme found in gastric juice of infants which helps in the digestion of milk proteins.

References
  1. Miall, Stephen (1940). A New Dictionary of Chemistry. Longmans. pp. 420–421.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.