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Structure of Papain

✍ Scribed by DRENTH, J.; JANSONIUS, J. N.; KOEKOEK, R.; SWEN, H. M.; WOLTHERS, B. G.

Book ID
109662921
Publisher
Nature Publishing Group
Year
1968
Tongue
English
Weight
611 KB
Volume
218
Category
Article
ISSN
0028-0836

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Papain was progressively inactivated by increasing pressures in both phosphate (pH 5Γ‰0 and 6Γ‰8) and Tris (pH 6Γ‰8) bu †er, but in all systems the e †ect at pressures up to 600 MPa was minimal and independent of the temperature. However, at 800 MPa, signiÐcant losses were found. These losses at 800 MP