The proteolytic enzymes of sprouted wheat. II
- 1 September 1936
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 30 (9) , 1778-1786
- https://doi.org/10.1042/bj0301778
Abstract
Wheat seeds, stored in the dark at 18[degree] for 2 yrs., lost 67% of their power to develop proteinase activity on germination. The proteinase activity of fresh wheat seeds increased 10-fold on germination for 7 days at 18[degree]. In aqueous solution at 18[degree], wheat proteinase was relatively stable at pH 4 and 6 but was destro3red at pH 8 in 3 days. Wheat dipeptidase was relatively stable at pH 6 and 8 but was rapidly destroyed at pH 4. The stability of the dipeptidase was considerably enhanced by the.presence of 45% glycerol, partly because the latter prevents the development of the acid which normally appears in aqueous extracts. Both the proteinase and the dipeptidase of wheat are activated by cyanide, the former to a greater extent than the latter. In both cases there is a slight shift of the optimum towards the alkaline side in the presence of the cyanide.This publication has 2 references indexed in Scilit:
- The proteolytic enzymes of sprouted wheatBiochemical Journal, 1936
- Studies on the distribution of enzymes in dormant and germinating wheat seedsBiochemical Journal, 1935