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FORMATION OF TRYPSIN FROM CRYSTALLINE TRYPSINOGEN BY MEANS OF ENTEROKINASE
Crystalline trypsinogen is most readily and completely transformed into trypsin by means of enterokinase in the range of pH 5.2–6.0 at 5°C. and at a concentration of trypsinogen of not more than 0.1 mg. per ml. The action of enterokinase under these conditions is that of a typical enzyme. The proces...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1939
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141988/ https://www.ncbi.nlm.nih.gov/pubmed/19873112 |