A functional comparison of ovine and porcine trypsins.

  title={A functional comparison of ovine and porcine trypsins.},
  author={Keryn Dallas Johnson and Alan Clark and Sue Marshall},
  journal={Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology},
  volume={131 3},
Trypsin was isolated from ovine and porcine pancreas using affinity chromatography on immobilized p-aminobenzamidine. Molecular masses of the two proteins were 23900 and 23435 Da, determined by matrix-assisted laser desorption/ionisation time of flight (MALDI-TOF) mass spectrometry. The purified trypsins were compared using the kinetic properties K(m) and k(cat) which were determined at pH 8.0 and between 25 and 55 degrees C. Comparison of the Michaelis constants for ovine and porcine trypsins… CONTINUE READING