PEPTIC HYDROLYSIS OF INSULIN
نویسندگان
چکیده
منابع مشابه
The Stages of the Peptic Hydrolysis of Egg Albumin
1. Most of the products of the peptic hydrolysis of albumin, about 85 per cent of the total N, are primary in the sense that they arise directly from the protein molecule, and undergo no further hydrolysis. 2. A slow secondary hydrolysis, involving about 15 per cent of the total N, occurs in the proteose and simpler fractions primarily split off. 3. Acid metaprotein in peptic hydrolysis arises ...
متن کاملPeptides Obtained by Peptic Hydrolysis of Performic Acid-oxidized Ribonuclease
In a continuation of the structural studies on ribonuclease reported in earlier papers (l-3), the products resulting from the action of pepsin on performic acid-oxidized ribonuclease have been examined by means of ion exchange chromatography. Eight peptides have been isolated in purified form and their amino acid compositions have been determined. In a following communication (4), a partial str...
متن کاملPeptides obtained by peptic hydrolysis of performic acid-oxidized ribonuclease.
In a continuation of the structural studies on ribonuclease reported in earlier papers (l-3), the products resulting from the action of pepsin on performic acid-oxidized ribonuclease have been examined by means of ion exchange chromatography. Eight peptides have been isolated in purified form and their amino acid compositions have been determined. In a following communication (4), a partial str...
متن کاملAn Attempt at Peptic Synthesis of Insulin
1. Synthesis of plastein from the products of peptic hydrolysis of small quantities of egg albumin can be demonstrated with amorphous or crystalline pepsin. 2. Synthesis of plastein from the products of peptic hydrolysis of amorphous or crystalline insulin can be demonstrated with amorphous or crystalline pepsin. 3. The plastein synthesised by pepsin from the products of peptic hydrolysis of in...
متن کاملThe Influence of the Backward Reaction in the Peptic Hydrolysis of Albumin
1. No destruction of pepsin by heat is demonstrable at pH 1.6 until a temperature of 40 degrees C. is exceeded. 2. The influence of the backward reaction in peptic hydrolysis is shown in the diminishing rate at which increasing concentrations of protein are hydrolyzed. 3. The backward reaction causes the optimum for the hydrolysis of higher concentrations of protein to be attained at a lower te...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1934
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)75478-1