The principal glycoprotein fraction of the water soluble wheat flour pentosans has been degraded by pure chymotrypsin, trypsin and PRONASE. In all cases an alcohol soluble glycopeptide containing galactose and arabinose (but no xylose) was obtained in addition to an alcohol insoluble arabinoxylan fraction. Chymotrypsin also produced free tyrosin and tryptophan which are thought to be N‐terminal amino acid residues. In the hydrolysate obtained with PRONASE P all of the common amino acids were found. It was noticed that during degradation of proteins by P RONASE 3‐hydroxy‐anthranilic acid is formed.
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Kündig et al. (1963) studied this question.
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