结晶胃蛋白酶：IV. 酸水解和失活。
CRYSTALLINE PEPSIN : IV. HYDROLYSIS AND INACTIVATION BY ACID.
机构信息
Laboratories of The Rockefeller Institute for Medical Research, Princeton, N.J.
出版信息
J Gen Physiol. 1932 Sep 20;16(1):33-40. doi: 10.1085/jgp.16.1.33.
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 that none of the split products of the protein molecule possess any appreciable activity compared to that of the original protein.
已测定在 pH 值 1.8 和 45°C 时蛋白质氮和结晶胃蛋白酶溶液活性的下降情况。用 11 种不同方法测量的活性下降与溶液中蛋白质氮的下降完全成比例。测量一直持续到原始蛋白质的含量不到 5%。这些结果表明，与原始蛋白质相比，蛋白质分子的任何分解产物都不具有任何可观的活性。
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