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ISOLATION AND PROPERTIES OF CRYSTALLINE PAPAIN
The proteinases of beans, wheat, and pineapple, as well as ficin and papain, may be activated by HZ’S, HCN, and similar reducing agents, and inactivated by iodoacetic acid, hydrogen peroxide, and other oxidants, and all to be classed as papainases, as suggested by Waldschmidt-Leitz. Expand
Stoichiometric inhibition of chymotrypsin.
Bromelin. Properties and Commercial Production
Analogues of acetyl chymotrypsin.
It now appears that chymotrypsin may be acylated by a number of acids differing considerably from acetic acid in structure, namely isobutyric and trimethylacetic acids. Expand
Acetyl chymotrypsin and its reaction with ethanol.
Some of the methods employed in the preparation of an acetyl derivative of chymotrypsin containing a single acetyl group of relatively high reactivity are reported as modified by recent experience. Expand
Isolation and properties of crystalline alpha-amylase from germinated barley.
This material constitutes the first instance of the crystallization of an cu-amylase from a higher plant and is probably the only protein crystallized from barley malt. Expand