Peptonization

Peptonization is the chemical process of hydrolyzing proteins to smaller fragments called peptones and amino acids. The term derives from pepton, a protein hydrolysate used historically in microbiology.

Peptonization can occur by acid hydrolysis, typically with strong mineral acid at elevated temperature, or by proteolytic enzymes such as pepsin, trypsin, pancreatin, or microbial proteases. Depending on conditions and enzyme specificity, the reaction may be partial or complete. Partial hydrolysis yields a mixture of peptides (peptones); extensive hydrolysis leads toward free amino acids.

In practice, the term is often encountered in the preparation of culture media. Peptone, a common component of many growth media, is produced by peptonization of animal or plant proteins and serves as a source of nitrogen and carbon for growing microorganisms. Peptonized milk, whey, or other protein-containing fluids may be used as nutrient sources or as test materials in microbiology.

The degree of hydrolysis influences solubility, viscosity, and nutritional properties of the resulting product. In dairy and food science, controlled peptonization can modify texture or digestibility of proteins; in clinical and research settings, peptonized substrates are used to study proteolytic activity or microbial growth patterns. See also peptone, proteolysis, protease, hydrolysis.