title: [Controlled enzymatic protein hydrolysis in low pH areas. 1. Studies with bovine serum albumin].
abstract: A method for the controlled enzymatic hydrolysis of proteins in the pH range 1.5-3.5 is described. The hydrolysis of the peptide bond at a constant pH value ("pH-stat") can be followed by the consumption of acid. This value is used for calculating the degree of protein hydrolysis. The degree of hydrolysis is in good accordance with the number of amino groups liberated during the course of hydrolysis. These experiments are carried out using bovine serum albumin as the substrate.
authors.affiliation: E. Merck, Sparte Feinchemikalien, Bundesrepublik Deutschland.
authors.forename: P
authors.initials: P
authors.lastname: Diermayr
authors.forename: L
authors.initials: L
authors.lastname: Dehne
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D011506:Proteins / Q000378:metabolism*; D012710:Serum Albumin, Bovine / Q000378:metabolism*
chemical_list: D011506:Proteins; D012710:Serum Albumin, Bovine
vernacular_title: Kontrollierte enzymatische Proteinhydrolyse im Bereich niedriger pH-Werte. 1. Mitteilung: Versuche mit Rinderserumalbumin.