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COMPARATIVE HYDROLYSIS OF GELATIN BY PEPSIN, TRYPSIN, ACID, AND ALKALI
A comparison has been made of the relative velocity of hydrolysis of the various peptid linkings of the gelatin molecule when hydrolyzed by acid, alkali, pepsin or trypsin. It has been found that: 1. Those linkages which are most rapidly split by pepsin or trypsin are among the more resistant to aci...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Rockefeller University Press
1921
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2140434/ https://ncbi.nlm.nih.gov/pubmed/19871916 |
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