Pepsin multiple forms

Immunoglobulins are prone to loss of their bioactivity through proteolysis and heating. The encapsulation of immrmoglobulin Y obtained from egg yolk in a multiple oil-in water-in-oil emulsion was shown to be stable to pepsin and acid and more stable to heat treatment (95°C for 10 min) than the nonencapsulated form (Cho et al. 2005). 

These cages are in the form of hollow truncated tetrahedra, constructed from a simple multiple of 72 amino acid units, the R radicles of which either project into the cavity or extend outwards from the surfaces. Wrinch suggests that the globular molecules of insulin, pepsin and egg albumin contain 72 X 4 amino acid units, which conforms with Svedberg s data for dimension... 

---