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Hydrolysis of peptide bonds

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Description
While hydrolysis of peptide bonds is thermodynamically favored in aqueous solutions, the reaction is exceedingly slow at physiological pH and temperature

Peptide bond hydrolysis can be achieved by:

Strong mineral acid (e.g., 6 M HCl) cleaves all peptide bonds
   (including the Asn and Gln amide bonds)

Chemicals that cleave at specific sites (e.g., CNBr cleaves at Met)

Proteolytic enzymes (proteases) that cleave at specific sites
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