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Clotting of Casein with Pepsin : Amount and Nature of the Soluble Products

Eastern Regional Research Laboratory,¹ Philadelphia, Pennsylvania

ABSTRACT

The amounts of soluble products resulting from the action of pepsin on whole casein at pH 6.5 have been determined by precipitating the solutions with CaCl₂ (clot formation), and with 12% trichloracetic acid, and by adjusting the pH to 4.7 with HCl. - and ß-Caseins were studied in the same manner; with the latter, however, no clot was obtained. In general, 2 to 5% of the whole casein and -casein N became soluble by the action of pepsin, with the lower values obtained with trichloracetic acid as the precipitant. Parallel increases in soluble P were obtained. Both paper and column chromatography showed that the soluble fractions contained a number of components, none of which were free amino acids or orthophosphate. Increases in the soluble fraction of ß-casein indicated that considerable proteolysis had occurred. Most of the soluble fractions did not pass through a cellophane membrane.

¹ A laboratory of the Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.