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)
  • 최갑성 (순천대학교 식품공학과) ;
  • 김재욱 (서울대학교 식품공학과) ;
  • 문태화 (한림대학교 식품영양학과)
  • 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.