“Flavor,” Cocalis notes, “is much more dependent on proteolysis, or the breakdown of proteins,” than mere appearance.
The combined acid, however, must be hydrochloric acid, if proteolysis is to be at all marked.
Further, the pancreatic juice is a remarkably active fluid, and proteolysis under its influence must make rapid strides.
This brings us to a very important point in connection with the utilization by the system of the ordinary products of proteolysis.
They can only utilize the proteid material elaborated from the products of proteolysis by other agencies.
Pepsin-proteolysis, therefore, is strictly the proteolysis produced by pepsin-acid.
proteolysis pro·te·ol·y·sis (prō'tē-ŏl'ĭ-sĭs)
The hydrolytic breakdown of proteins into simpler, soluble substances, as occurs in digestion.