Effect of the sequence of the introduction of foreign substances on the action of papain
In general, aniline, aniline hydrochloride, aniline sulfate, and triethylamine act as inhibitors in the hydrolysis of casein or of a suspension of flour from grain of Cicer arietinum by means of papain. The order in which the enzyme and the substrate is added to the inhibitor often has a significant effect. As a rule, there is a greater retardation when the enzyme is added last to a complex of the substrate and the inhibitor.
KeywordsEnzyme Sulfate Hydrolysis Hydrochloride Aniline
Unable to display preview. Download preview PDF.
- 1.D.F. Derivchian, Disc. Faraday Soc.6, 7 (1949).Google Scholar
- 2.E. Chargaff, et al., J. Biol. Chem.139, 383 (1941).Google Scholar
- 3.J. Klotz, The Proteins (New York, 1953) Vol. 1.Google Scholar
- 4.F. Putnam, Advances Protein Chem.4, 80 (1948).Google Scholar
- 5.O.P. Chepinoga, Nucleic Acids and their Biological Significance [in Russian] (Izd. An Ukrain. SSR, Kiev, 1956).Google Scholar
- 6.D.W. Waugh, Advances Protein Chem.9, 326 (1954).Google Scholar
- 7.T. Viswanatha, Irvin and E. Liener, J. Biol. Chem.210 (I), 97 (1954).Google Scholar
- 8.R. Tompsett, S. Schulz, and W. McDermott, J. Bacteriol.53, 581 (1947).Google Scholar
- 9.B. Davis and R. Dubos, J. Exp. Med.86, 215 (1947).Google Scholar
- 10.G.A. Deborin, Paper Read at International Symposium on the Origin of Life on the Earth [in Russian] (1957) 1st ed. p. 251.Google Scholar