The Influence of Amino-acids on Hydrolysis by Pancreatic Lipase
- 31 December 1926
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 21 (2) , 398-403
- https://doi.org/10.1042/bj0210398
Abstract
Amino-acids increase the amount of hydrolysis, in alkaline or neutral but not in acid solutions, of olive oil and ethyl butyrate by pancreatic lipase. The effect is greatest with histidine and is probably due to protection of the enzyme from destruction in alkaline solutions by the amino-acid.This publication has 1 reference indexed in Scilit:
- Factors Influencing the Action of Pancreatic LipaseBiochemical Journal, 1925