The products from papain and pepsin hydrolyses of guinea-pig immunoglobulins gamma 1G and gamma 2 G.

1. The products from papain and pepsin hydrolyses of the guinea-pig immunoglobulins gamma(1)G and gamma(2)G were isolated and characterized with regard to molecular weight, amino acid composition, hexose content and antigenic specificity. 2. Fragments Fab and (Fab')(2) from immunoglobulins gamma(1)G and gamma(2)G have similar electrophoretic and antigenic properties, but show some class-specific differences in amino acid composition. 3. Three Fc fragments were obtained after papain digestion of immunoglobulin gamma(2)G, namely, fragment Fc dimer (mol.wt. 58000), fragment Fc monomer (mol.wt. 29000) and fragment Fc' (mol.wt. 8000). A single crystalline fragment, namely fragment Fc' (mol.wt. 11000), was isolated after papain digestion of immunoglobulin gamma(1)G. 4. Peptic digestion of immunoglobulins gamma(1)G and gamma(2)G releases C-terminal fragments, namely, fragments pFc', of similar molecular weight (13000) but different amino acid compositions and distinct antigenic specificities. 5. Digestion-time studies show that immunoglobulin gamma(1)G is far more susceptible to proteolysis than is immunoglobulin gamma(2)G and suggest that at least a proportion of molecules are split primarily at a site that liberates fragment gamma(1)Fc'.