- Volume 23 Issue 2
Effect of Linoleate Hydroperoxide on Pepsin Activity
리놀레산 과산화물이 펩신 활성도에 미치는 영향
- Choi, Kap-Seong (Department of Food Science and Technology, Suncheon National University) ;
- Kim, Ze-Uook (Department of Food Science and Technology, Seoul National University) ;
- Moon, Tae-Wha (Department of Food Science and Nutrition, Hallym University)
- Published : 1991.04.01
The effect of linoleate hydroperoxides(LAHPO) on pepsin activity was investigated. The activity of pepsin was largely decreased by LAHPO at various temperatures and pH. The inactivation of pepsin seems to be the radicals in the system because ascorbate and metal ions enhanced the inactivation of enzyme by LAHPO. It was shown by SDS-PAGE that LAHPO caused scission of the enzyme in the model system.