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Molecular properties of pepsin as studied by gel filtration

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  • Chimica. Biochimica. Biophysica
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Riassunto

A bassa temperatura (5°C) variando il pH del mezzo da 6,50–7,25, la pepsina varia le sue dimensioni molecolari e si inattiva. Tale fenomeno, evidenziato per gel filtrazione, sembra sia dovuto alla formazione di un aggregato della pepsina di peso molecolare molto vicino a quello dell'albumina bovina.

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Authors and Affiliations

  1. Centro nazionale della Chimica del Farmaco, Sez. II, Istituto di Chimica della Facoltà di Medicina, Università Cattolica del S. Cuore, 00168, Roma, Italy

    G. Porcelli

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  1. G. Porcelli
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Porcelli, G. Molecular properties of pepsin as studied by gel filtration. Experientia 24, 211–213 (1968). https://doi.org/10.1007/BF02152773

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  • DOI: https://doi.org/10.1007/BF02152773

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