I am analyzing the concentration of different proteins in some steps of an in vitro digestion. I have seen that the concentration of some proteins decrease gradually for 120 minutes, however, after that, the concentration is increased for trypsin, pepsin, amylase, bile salts, and other compounds of the digestion. The temperature was 37º C. Is there any explanation for this?

More Juan Antonio Giménez Bastida's questions See All
Similar questions and discussions