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Though the question is about biomolecules, we agree the underlying functions, formation, degradation etc come down to chemistry, (then physics and maths). I am posting it here to receive an understanding from chemistry perspective. I am referring this info here to grasp the concept.

e.g. Trypsin is a protease that regulates specific hydrolysis/proteolysis by cleaving at the c terminus side of Arg and Lys.

Similarly, given two catalysts: (proteases) papain and bromelain. Both are said to regulate selective peptide cleavage reactions (specificity of proteolysis) - breaking peptide (amide) bond from C-terminal analysis (enzymatic hydrolysis). This is clear to me.

enter image description here

These enzymes only break c-terminus peptide bonds of specific amino acids. e.g. Papain for Arg and Leu. Bromelain for Ala, Leu, Ser, Gly, Tyr.

How to determine if papain or bromelain hydrolyse a given polypeptide chain completely or partially? And what's the resulting residue and chain? I am not expecting an one-liner, I want to understand the reaction mechanism and concept clearly for further application.

e.g. what's the resulting fragments of this after Papain act on it?

Arg-Leu-Ser-Ala-Tyr

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    $\begingroup$ @Martin-マーチン the poor question is lying here for weeks. Some of your expert advice and insight would be very helpful. $\endgroup$ – bonCodigo Apr 23 '17 at 11:11
  • $\begingroup$ Are you asking experimentally how to work out if the peptide has been cleaved? Or asking if the enzymes given will cleave the example pentapeptide sequence ? $\endgroup$ – NotEvans. May 13 '17 at 9:19
  • $\begingroup$ @Baran I am asking for the latter. I have started to read on Edman degradation. But not sure if that's the theory I need to read about. Is there resource/articles at y1 Uni level, explaining the concepts how certain enzymes do selective cleavage, the resulting amino acids sequences, and whether it's partial or complete. I do feel that my question is not clear enough as I am a bit lost in terms of the context of this whole scenario. $\endgroup$ – bonCodigo May 13 '17 at 9:50
  • $\begingroup$ A biochemistry textbook would probably be a good place to start. Lehninger and Berg are both great books and cover proteins $\endgroup$ – NotEvans. May 13 '17 at 9:53
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    $\begingroup$ A possibly helpful paper (I'd try to read it and answer your question, but I can't access the paper from where I am....): rstb.royalsocietypublishing.org/content/257/813/237 $\endgroup$ – MadisonCooper May 19 '17 at 20:39

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