Activation of Intracellular Proteinases of Yeast

DOI DOI オープンアクセス

書誌事項

タイトル別名
  • Part II. Activation and Some Properties of Pro-proteinase C

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説明

Pro-proteinase C, the latent form of yeast proteinase C, was partially purified from the autolysate of baker's yeast. It was strongly activated by incubation at pH 5 or by treatment with urea or dioxane. The former activation was prevented by treatment to inactivate yeast proteinase A, which coexisted with the pro-enzyme in the present prepa-ration, but was promoted by addition of purified proteinase A. Thus, it was confirmed that A could activate pro-proteinase C. Furthermore, it was found that activation could be caused by extremes in pH or by heating to 55_??_60°C, accompanied by the simultane-ous destruction of the enzyme produced. Pro-proteinase C was stable over a range of pH 5 to 8 after 60 min incubation at 50°C.

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詳細情報 詳細情報について

  • CRID
    1390001206468520320
  • NII論文ID
    130003522920
    130003522921
  • DOI
    10.1271/bbb1961.32.367
    10.1271/bbb1961.32.359
  • COI
    1:CAS:528:DyaF1cXhtVais70%3D
    1:CAS:528:DyaF1cXhtVais7w%3D
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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