THE PRESENCE OF A GELATIN-LIQUEFYING ENZYME IN CRUDE PEPSIN PREPARATIONS
Open Access
- 20 September 1931
- journal article
- research article
- Published by Rockefeller University Press in The Journal of general physiology
- Vol. 15 (1), 29-43
- https://doi.org/10.1085/jgp.15.1.29
Abstract
A protein fraction has been isolated from crude pepsin preparations which is about 400 times as active as crystalline pepsin in the lique-faction of gelatin. The activity as measured by the digestion of casein, edestin or egg albumin is less than that of crystalline pepsin. It is more resistant to alkali than the crystalline pepsin.This publication has 3 references indexed in Scilit:
- Swelling and Hydration of GelatinThe Journal of Physical Chemistry, 1931
- CRYSTALLINE PEPSINThe Journal of general physiology, 1930
- CHEMICAL AND PHYSICAL CHANGES IN GELATIN SOLUTIONS DURING HYDROLYSISThe Journal of general physiology, 1929