The Effect of Ph and Cations on the Thermal Denaturation of Trypsin
Open Access
- 1 January 1953
- journal article
- research article
- Published by CSIRO Publishing in Australian Journal of Biological Sciences
- Vol. 6 (4) , 597-616
- https://doi.org/10.1071/bi9530597
Abstract
Dialysed or very dilute solutions of crystalline trypsin are rapidly and irreversibly inactivated at 40°C. At this temperature and in dilute solution the enzyme is most stable at pH values of about 2.7, 6.6, and 10.7, with intermediate regions of instability.Keywords
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