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KMID : 0380619910230020224
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.224 ~ p.228
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Effect of Linoleate Hydroperoxide on Pepsin Activity
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Abstract
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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.
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