Figure 1
Introduction Pepsin, trypsin and chymotrypsin are three enzymes that degrade proteins found in our food. Each of the three enzymes helps break the protein bonds and together they degrade the proteins into the basic building blocks amino acids and peptides, which are readily absorbed by the intestinal lining. Pepsin is produced in the mucosal lining of the stomach. It is initially secreted in the inactive form, trypsinogen and then, at very low pH (pH of 1.0 - 3.0), is converted to the active form, pepsin. The optimal activity for pepsin is found at this pH range. Pepsin is used in the preparation of cheese and other protein-containing foods. In this experiment we will observe the degradation of egg white proteins exposed to pepsin. Egg white proteins are first heated to create a turbid or cloudy solution. Then, as the proteins degrade, the solution becomes clear. This process can be measured using a Colorimeter.