The proteolytic enzymes of sprouted wheat. III

Abstract

The proteinase of sprouted wheat extract hydrolyzed gelatin optimally at pH 5.1 and wheat gluten at pH 6 but did not attack ovalbumin. Glutenin and gliadin were affected but slightly. Amino acid production from gluten was at a maximum with about 1.5% gluten. NaCl was without effect upon gluten hydrolysis. Edestin hydrolysis was brought about solely by the action of wheat proteinase, but with gluten as substrate the end products were further modified by dipeptidase activity. Activation of wheat proteinase by cyanide with edestin as substrate merely increased reaction velocity and did not effect a more complete hydrolysis of the end products. With gluten as substrate wheat proteinase was not activated by cyanide.