Abstract
The relative peptic digestion rate of various proteins was investigated in relation to initial hydrolysis velocities and optimum pH of enzyme action.
Of the proteins examined, casein is most rapidly split by pepsin. Serum albumin and egg albumin are hydrolyzed by pepsin more readily than serum globulin and egg globulin, while the reverse is the case in tryptic digestion, as it has been found by Nakamura.
The order of the relative hydrolysis rate of various proteins is as follows:
Casein>egg albumin>serum albumin>egg globulin>gelatin>serum globulin>vitellin.
The author wishes to express his thanks to Prof. Toyoo Uchino in the Nagasaki Medical College for his kind direction throughout this investigation. Thanks are also due to Dr. K. Kuwashima, director of the hospital, for his continued interest and encouragement.
