SOAPS AS FERMENT-INHIBITING AGENTS : STUDIES ON FERMENT ACTION. X.

1. Sodium soaps prepared from olive oil, croton oil, cod-liver oil, linseed oil, etc., have the property of inhibiting the action of trypsin and leucoprotease. 2. The activity of these soaps is dependent upon the degree of unsaturation of the fatty acids and is in proportion to their iodin value. 3....

Descripción completa

Detalles Bibliográficos
Autores principales: Jobling, James W., Petersen, William
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1914
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2125160/
https://www.ncbi.nlm.nih.gov/pubmed/19867764
Descripción
Sumario:1. Sodium soaps prepared from olive oil, croton oil, cod-liver oil, linseed oil, etc., have the property of inhibiting the action of trypsin and leucoprotease. 2. The activity of these soaps is dependent upon the degree of unsaturation of the fatty acids and is in proportion to their iodin value. 3. Saturation of the acids with a halogen (iodin) causes a loss of this property. 4. Soaps of the saturated fatty acids tested do not have this influence on ferments.

Ejemplares similares