The Influence of Hydrogen Ion Concentration on the Inactivation of Pepsin Solutions
نویسنده
چکیده
1. Pepsin in solution at 38 degrees C. is most stable at a hydrogen ion concentration of about 10(-5) (pH 5.0). 2. Increasing the hydrogen ion concentration above pH 5.0 causes a slow increase in the rate of destruction of pepsin. 3. Decreasing the hydrogen ion concentration below pH 5.0 causes a very rapid increase in the rate of destruction of the enzyme. 4. Neither the purity of the enzyme solution nor the anion of the acid used has any marked effect on the rate of destruction or on the zone of hydrogen ion concentration in which the enzyme is most stable. 5. The existence of an optimum range of hydrogen ion concentration for the digestion of proteins by pepsin cannot be explained by the destruction of the enzyme by either too weak or too strong acid.
منابع مشابه
Native and Unfolded States of Pepsinogen. Ii. the Kinetics of the Structural Transition Induced by Urea.
In the preceding communication, the molecular properties of pepsinogen in water and water-urea solutions were evaluated (1). In this report the rates of unfolding of pepsinogen as a function of pH and temperature in urea solutions are presented. A comparison can then be made between the influence of these variables on pepsinogen denaturation and the results of a similar study reported several y...
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ورودعنوان ژورنال:
- The Journal of General Physiology
دوره 2 شماره
صفحات -
تاریخ انتشار 2003