Controlled enzymatic protein hydrolysis in low pH areas. 1. Studies with bovine serum albumin

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.