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THE KINETICS OF TRYPSIN DIGESTION : I. EXPERIMENTAL EVIDENCE CONCERNING THE EXISTENCE OF AN INTERMEDIATE COMPOUND.
1. The rate of hydrolysis of a casein solution by trypsin is not affected by the addition of gelatin. The trypsin, therefore, is not combined with the gelatin unless there is a separate enzyme for casein and for gelatin. 2. The presence of casein protects the gelatin-splitting power of trypsin from...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1924
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140632/ https://www.ncbi.nlm.nih.gov/pubmed/19872065 |