Untersuchungen über die proteolytische Wirkung des Saftes der Kartoffelknolle
- 1 January 1956
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 305 (Jahresband) , 196-202
- https://doi.org/10.1515/bchm2.1956.305.1.196
Abstract
Potato tuber juice, centrifuged at 12,000 rpm, contains a proteinase which hydrolyzes gelatin, casein, nitrocasein, and hemoglobin, as well as the proteins of the juice itself. The most suitable substrate was casein. Proteolysis was followed by means of the Folin Ciocalteu reagent. The pH optimum and the effect of certain activators (-SH compounds and HCN) and inhibitors (iodoacetate, hydrogen peroxide) were determined. The enzyme was similar to papain.Keywords
This publication has 4 references indexed in Scilit:
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- EFFECT OF pH UPON PROTEOLYSIS BY PAPAINJournal of Biological Chemistry, 1946
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938
- THE ESTIMATION OF PAPAIN WITH HEMOGLOBINThe Journal of general physiology, 1937