Talk:Trypsin
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Where did Trypsin get its name from?
Trevor H. (UK) 16:35, 27 May 2007 (UTC) says: see http://dictionary.reference.com/search?q=trypsin
Where is trypsin found in the body and what proteins does it break down?
At what temperature is the enzyme(trypsin) denatured, and is it denatured when it passes through to a different site to where it is not usually found, due to the pH. Is gelatine the only protein that is broken down by trypsin or do different enzymes break it down as well.
--Craig89 10:53, 15 June 2006 (UTC)
Trypsin is made in the pancreas then secreted in to the intestine
pH cannot denature an enzyme, only stretch the bonds that hold it together. When pH levels are suitable again, the enzyme returns to its normal shape.
User:Alexsheppard11 Biology coursework on enzymes helped me with your questions:P
How about some general info like MW, PI etc. Jasoninkid 16:14, 12 December 2006 (UTC)
[edit] pH can denature proteins
FYI, pH can denature proteins (by changing their shape)! Denaturation means that a protein does not retain its shape and does not refer to the lysis of protein amide bonds. Trypsin might be one of those proteins that can retain its shape even at low pH -- I'm not sure if this has been studied. —The preceding unsigned comment was added by 165.140.4.22 (talk) 00:33, 3 April 2007 (UTC).
- I can concur on this. --192.38.113.102 12:36, 14 May 2007 (UTC)
