STUDIES ON PROTEASE:VI. The effect of the addition of various salts on the tryptic activity

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An attempt was made to examine the effects of various inorganic salts on the initial hydrolysis rate of casein by means of trypsin. The experiments were carried out at different pH values of the medium and with the addition of varying amounts of salts.<br> 1. NaCl, KCl, MgCl2, CaCl2, BaCl2, NaNO3, Na2SO4 and Na2HP04 were found to exert no marked influence on the action of trypsin, whereas A1Cl3 accerelated the tryptic activity to some extent.<br> 2. Manganese, iron, cobalt and nickel salts markedly aceerelate the action of trypsin. Ferrous and ferric salts cause the activation of the enzyme to nearly the same extent.<br> 3. Copper, silver, zinc, mercury and lead salts exert an inhibitory effect on the tryptic digestion. Especially striking retardation was brought about by the silver salt at a relatively low concentration.<br> 4. Potassium cyanide and potassium ferrocyanide inhibit the action of trypsin, while potassium ferrieyanide, ferrous ammonium sulfate, ammonium ferric alum and sodium nitroprusside activate the action of the enzyme.<br> In conclusion the author wishes to express his grateful thanks to Prof. Dr. T. T. Uchino for his kind direction throughout this investigation.<br> The expence of this research has been defrayed from the Scientific Research Expenditure of the Department of Education.

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