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Protective action of substrate from heat inactivation of Taka-Amylase A

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Zusammenfassung

Nachweis eines Schutzes der Eiweissstruktur, der Taka-Amylase A, gegen Wärme-Inaktivierung und -Denaturierung durch das Substrat. Auf Grund der pH-Abhängigkeit dieser Schutzwirkung kann angenommen werden, dass sie die Folge der Stabilisierung der Sekundärstruktur des Proteins durch Enzym-Substrat- und -Produkt-Komplexe ist.

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  1. Institute of Biophysics, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

    G. Tomita & S. S. Kim

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  1. G. Tomita
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  2. S. S. Kim
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Tomita, G., Kim, S.S. Protective action of substrate from heat inactivation of Taka-Amylase A. Experientia 22, 366–367 (1966). https://doi.org/10.1007/BF01901137

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  • DOI: https://doi.org/10.1007/BF01901137

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