Structure and enzyme reactions
- 1 January 1928
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 22 (1) , 34-42
- https://doi.org/10.1042/bj0220034
Abstract
Adsorption of glycogen and starch by coagulated egg albumin, caseinogen, and liver coagulum was studied and compared with the effects of these proteins on the velocity of hydrolysis of the same carbohydrates by pancreatic amylase. Alcohols decreased adsorption and increased reaction velocity in the above systems. Uncoagulated egg white had little effect on the reaction velocity either in presence or absence of alcohols. In the systems containing protein gel, the velocity of the reaction was regulated exclusively by the concentration of unadsorbed substrate.This publication has 2 references indexed in Scilit:
- Structure and Enzyme Reactions. Parts I and IIBiochemical Journal, 1927
- The Viscosity of Protein Solutions. II. Pseudoglobulin and Euglobulin (Horse)Biochemical Journal, 1914