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peptone    
n. 胨

□

peptone
n 1: any of various water-soluble compounds that form by
hydrolysis in the digestion of proteins to amino acids

Peptone \Pep"tone\, n. [Gr. pepto`s cooked.] (Physiol. Chem.)
(a) The soluble polypeptides produced by hydrolysis of
protein; specifically the soluble peptides into which
food is transformed by the action of the gastric and
pancreatic juices. Peptones are also formed from protein
matter by the action of boiling water and boiling dilute
acids.
(b) Collectively, in a broader sense, all the products
resulting from the solution of proteinaceous matter in
either gastric or pancreatic juice. In this case,
however, intermediate products (albumose bodies), such as
antialbumose, hemialbumose, etc., are mixed with the true
peptones. Also termed albuminose.
[1913 Webster PJC]

Note: Pure peptones are of three kinds, amphopeptone,
antipeptone, and hemipeptone, and, unlike most
proteins, are not precipitated by saturating their
solutions with ammonium sulphate.
[1913 Webster]


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  • biochemistry - Difference between Peptone, Peptide and Proteose . . .
    In my school textbook, it is given that Pepsin converts proteins to peptones, proteose and peptides What is the difference between the three products? On googling the terms, the definition was s
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    Standard recipes for yeast medium often include "bacto-peptone" Is this the same as bacteriological peptone? Is there an authoritative source that spells it out?
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    And without supplementing there is enough in the peptone and yeast extract to already I wonder if this stuff is only essential for cholesterol biosynthesis studies?
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    Roughly, yes they are similar, but there are processing differences- the real difference is filtering A product containing simply casein hydrosylate will only be roughly filtered with lots of peptides (like body builder products) Whereas casamino acids should be primarily clean free amino acids (like nutrients for bacteria) The actual manufacturing methods will be proprietary for the
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