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  Proteins

Proteins:

In diet Proteins are from animal sources and vegetable sources. Animal sources such as milk, meat, fish, dairy products, liver and eggs are rich sources of proteins.

Vegetable sources such as cereals, pulses, peas, beans and nuts are rich in protein.

Digestion in mouth:

In mouth there are no enzymes to degrade the protein.

Digestion in stomach:

HCl:

HCl secreted through the gastric mucosa destabilizes the secondary structures of the proteins like that it can be simply acted on by the enzymes.

The proteolytic enzymes exists in the gastric juice are gastricin, pepsin, rennin, and gelatinase.

Pepsin:

Pepsin is a potent proteolytic enzyme and is exists in the gastric juices. It is secreted in the inactive zymogen type known as pepsinogen that has a molecular weight of 42,500 daltons. Pepsinogen is cleaved to pepsin and the reaction is favoured autocatalytically in the acidic medium. Pepsin comprising a molecular weight of 34,500 daltons is an endopeptidase. The endopeptidase is an enzyme which works upon the peptide linkages in the interior of the protein.

Pepsin works on protein to convert it to proteoses and peptones that are low molecular weight peptides.

Proteins → Proteoses + Peptones

It contains a broader specificity and works on peptide linkages constituted through the carboxyl group of an aromatic or hydrophobic amino acid/amino group of a dicarboxylic acid.

It hydrolyzes the soluble casein in milk that together with calcium forms insoluble paracaesinate.

For pepsin the optimum pH is 1.6 – 2.5.

Rennin:

Rennin is exists in infants only and it is secreted through the gastric mucosa as pro–rennin. It is converted to active rennin through HCl. It as well converts casein in milk to insoluble calcium paracaesinate.

 

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