منابع مشابه
Crystalline Pepsin
The decrease in protein nitrogen and in the activity of solutions of crystalline pepsin at pH 1.8 and 45 degrees C. has been determined. The decrease in activity, as measured with eleven different methods, is in exact proportion to the decrease of protein nitrogen of the solution. The measurements were continued until less than 5 per cent of the original protein remained. These results indicate...
متن کاملCrystalline Pepsin Iii. Preparation of Active Crystalline Pepsin from Inactive Denatured Pepsin By
The results (1) of the experiments with crystalline pepsin isolated from crude pepsin preparations indicated that the material is a pure substance and that the proteolytic activity is a property of the protein molecule itself and is not due to the presence of a separate non-protein impurity. No indication of the presence of a more highly active nonprotein molecule was obtained in the solubility...
متن کاملCrystalline Acetyl Derivatives of Pepsin
Crystalline pepsin has been acetylated by the action of ketene in aqueous solution at pH 4.07-5.5. As acetylation proceeds the activity decreases, the decrease being more rapid at pH 5.0-5.5 than at 4.0-4.5. Three acetyl derivatives have been isolated from the reaction mixture and obtained in crystalline form. The crystal form of these derivatives is similar to that of pepsin. Fractionation and...
متن کاملCrystalline Pepsin v. Isolation of Crystalline Pepsin from Bovine Gastric Juice By
A crystalline protein having powerful proteolytic activity has been described in previous papers of this series (1). This protein was isolated from commercial pepsin preparations which, in turn, had been prepared from the gastric mucosa of swine, t The possibility exists that this protein was formed from some more complicated compound during the process of extraction and does not represent the ...
متن کاملAbsorption of Pepsin by Crystalline Proteins
Crystalline proteins, such as edestin or melon globulin, remove pepsin from solution. The pepsin protein is taken up as such and the quantity of protein taken up by the foreign protein is just equivalent to the peptic activity found in the complex. The formation of the complex depends on the pH and is at a maximum at pH 4.0. An insoluble complex is formed and precipitates when pepsin and edesti...
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ژورنال
عنوان ژورنال: Journal of General Physiology
سال: 1934
ISSN: 1540-7748,0022-1295
DOI: 10.1085/jgp.17.3.359