CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE

1. A method has been described for isolating a crystalline protein with high proteolytic activity from bovine gastric juice by means of precipitation with magnesium sulfate and fractionation of the precipitate with acetone and magnesium sulfate. 2. The crystalline protein obtained in this way has th...

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Detalles Bibliográficos
Autor principal: Northrop, John H.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1933
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141232/
https://www.ncbi.nlm.nih.gov/pubmed/19872726
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author Northrop, John H.
author_facet Northrop, John H.
author_sort Northrop, John H.
collection PubMed
description 1. A method has been described for isolating a crystalline protein with high proteolytic activity from bovine gastric juice by means of precipitation with magnesium sulfate and fractionation of the precipitate with acetone and magnesium sulfate. 2. The crystalline protein obtained in this way has the same crystalline form, optical activity, and specific activity, as determined by a number of methods, as does the crystalline protein previously isolated from swine gastric mucosa. 3. The solubility of the two preparations, however, is additive so that they are different although very closely related proteins.
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spelling pubmed-21412322008-04-23 CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE Northrop, John H. J Gen Physiol Article 1. A method has been described for isolating a crystalline protein with high proteolytic activity from bovine gastric juice by means of precipitation with magnesium sulfate and fractionation of the precipitate with acetone and magnesium sulfate. 2. The crystalline protein obtained in this way has the same crystalline form, optical activity, and specific activity, as determined by a number of methods, as does the crystalline protein previously isolated from swine gastric mucosa. 3. The solubility of the two preparations, however, is additive so that they are different although very closely related proteins. The Rockefeller University Press 1933-03-20 /pmc/articles/PMC2141232/ /pubmed/19872726 Text en Copyright © Copyright, 1933, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Northrop, John H.
CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title_full CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title_fullStr CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title_full_unstemmed CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title_short CRYSTALLINE PEPSIN : V. ISOLATION OF CRYSTALLINE PEPSIN FROM BOVINE GASTRIC JUICE
title_sort crystalline pepsin : v. isolation of crystalline pepsin from bovine gastric juice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141232/
https://www.ncbi.nlm.nih.gov/pubmed/19872726
work_keys_str_mv AT northropjohnh crystallinepepsinvisolationofcrystallinepepsinfrombovinegastricjuice

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