Phosphorylation of Proteins
- 1 January 1927
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 21 (2) , 272-281
- https://doi.org/10.1042/bj0210272
Abstract
Proteins may be phosphorized by means of phosphorous oxychloride dissolved in CCl4 in a manner analogous to the Schotten-Baumann reaction. The phosphorized products obtained from caseinogen, serum globulin (horse), and dephosphorized caseinogen contain respectively 1.77, 0.71, and 1.75% P. Trypsin attacks phosphorized globulin in a manner analogous to its action on caseinogen. An arid-soluble substance is liberated containing all the P in organic combination and from this the P is rapidly and quantitatively removed as phosphoric acid by the action of bone phos-phatase. The nature of the P linkage in caseinogen and in these phosphorized products is discussed.This publication has 5 references indexed in Scilit:
- Some Phosphorus Compounds of Milk. IIIBiochemical Journal, 1927
- Some Phosphorus Compounds of MilkBiochemical Journal, 1926
- A Comparative Investigation of the Corresponding Proteins of Cow and Ox Serum, Cow's Colostrum and Cow's Milk by the Method of Protein RacemisationBiochemical Journal, 1921
- On Amino-acidsBiochemical Journal, 1918
- A Comparative Study of the Proteins of the Colostrum and Milk of the Cow and their Relations to Serum ProteinsBiochemical Journal, 1916