The Journal of General Physiology
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The Journal of General Physiology, Vol 5, 263-274, Copyright © 1922 by The Rockefeller University Press

ARTICLE

THE MECHANISM OF THE INFLUENCE OF ACIDS AND ALKALIES ON THE DIGESTION OF PROTEINS BY PEPSIN OR TRYPSIN

John H. Northrop 1

1 From the Laboratories of The Rockefeller Institute for Medical Research.

1. The effect of the addition of acid on the amount of ionized protein has been compared with the effect on the rate of digestion of gelatin, casein, and hemoglobin by pepsin.

2. A similar comparison has been made of the addition of alkali in the case of trypsin with gelatin, casein, hemoglobin, globin, and edestin.

3. In general, the rate of digestion may be predicted from the amount of ionized protein as determined by the titration curve or conductivity. The rate of digestion is a minimum at the isoelectric point of the protein and a maximum at that pH at which the protein is completely combined with acid or alkali to form a salt.

4. The physical properties of the protein solution have little or no effect on the rate of digestion.

Submitted on September 21, 1922


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