Formation of trypsin inhibitors during alkaline treatment of proteins

Casein is submitted to a severe alkaline treatment (NaOH 0,2 or 0,5 N, 1 hr., 80 degrees C). The hydrolysis by pancreatic enzymes (trypsin or chymotrypsin) is reduced in vitro and, in the case of the more severe treatment, stopped. After an extended (24 hrs.) trypsin and pronase hydrolysis, it is shown, by affinity chromatography, that peptides, which are not hydrolysable, can bind to trypsin and inactivate this enzyme in vitro.