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THE NATURE OF THE IONIZABLE GROUPS IN PROTEINS
Analysis of the experimental titration curves shows that gelatin contains acid groups with dissociation indices at pH 2.9 to 3.5 corresponding quantitatively with the content in dicarboxylic amino acids; and that the acidic group at pH 9.4 in egg albumin agrees with the amount of tyrosine. The amoun...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1928
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141003/ https://www.ncbi.nlm.nih.gov/pubmed/19872424 |