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THE PRESENCE OF A GELATIN-LIQUEFYING ENZYME IN CRUDE PEPSIN PREPARATIONS
A protein fraction has been isolated from crude pepsin preparations which is about 400 times as active as crystalline pepsin in the lique-faction of gelatin. The activity as measured by the digestion of casein, edestin or egg albumin is less than that of crystalline pepsin. It is more resistant to a...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1931
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141139/ https://www.ncbi.nlm.nih.gov/pubmed/19872625 |