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FORMATION OF TRYPSIN FROM CRYSTALLINE TRYPSINOGEN BY MEANS OF ENTEROKINASE

Crystalline trypsinogen is most readily and completely transformed into trypsin by means of enterokinase in the range of pH 5.2–6.0 at 5°C. and at a concentration of trypsinogen of not more than 0.1 mg. per ml. The action of enterokinase under these conditions is that of a typical enzyme. The proces...

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Hlavní autor: Kunitz, M.
Médium: Artigo
Jazyk:Inglês
Vydáno: The Rockefeller University Press 1939
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2141988/
https://ncbi.nlm.nih.gov/pubmed/19873112
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