Effect of Fatty Acids on the Proteolysis of Proteins
- 1 June 1959
- journal article
- research article
- Published by Oxford University Press (OUP) in The Journal of Biochemistry
- Vol. 46 (6) , 705-709
- https://doi.org/10.1093/jb/46.6.705
Abstract
N-Caprylic, n-capric, n-lauric- and n-myristic acids inhibit the tryptic digestion of horse serum albumin. The inhibitory effect is unchanged with the heat-treated protein. Levorotation of the protein was decreased by the addition of those fatty acids at lower concentration, and increased at higher concentration.Keywords
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