氢离子浓度对胃蛋白酶溶液失活的影响。
THE INFLUENCE OF HYDROGEN ION CONCENTRATION ON THE INACTIVATION OF PEPSIN SOLUTIONS.
机构信息
Laboratories of The Rockefeller Institute for Medical Research.
出版信息
J Gen Physiol. 1920 May 20;2(5):465-70. doi: 10.1085/jgp.2.5.465.
Abstract
- 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.
摘要
在 38 摄氏度下，溶液中的胃蛋白酶在氢离子浓度约为 10（-5）时（pH5.0）最稳定。
氢离子浓度高于 pH5.0 会导致胃蛋白酶破坏速率缓慢增加。
氢离子浓度低于 pH5.0 会导致酶破坏速率急剧增加。
酶溶液的纯度和所用酸的阴离子对破坏速率或酶最稳定的氢离子浓度区域都没有明显影响。
胃蛋白酶消化蛋白质的最佳氢离子浓度范围的存在不能用过酸或过碱导致酶破坏来解释。
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