Submaxillary mucin degradation

Griggs and coworkers studied the hydrolysis of canine submaxillary mucin (CSM) by 0.5, 3, and 6 M hydrochloric acid for 1.5, 3, 4.5, 6, and 24 h at 100°. They found that use of 3 M hydrochloric acid for 3 h gives the maximal release of neutral and amino monosaccharides, with the minimal degradation of the monosaccharides liberated, although recoveries of neutral monosaccharides were only 76-88%. Guerrant and Moss also used hydrolysis with 3 M hydrochloric acid, although for 16 h at 75°, for the hydrolysis of bacterial cell-walls. 

From hog-submaxillary mucin, Blix and his coworkers first isolated a nonulosaminic acid with the elementary formula CnHigNOio it had m. p. 185-187° (dec.), [a] — 31 2°. The acid is liberated both by mild hydrolysis and by enz3nnic degradation of the porcine submaxillary mucoprotein. ... 

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