Abstract
FROM their work on the active group of papain, Bersin1 and Purr2 concluded that the SH group was essential for the hydrolysis of gelatin by the enzyme, the activity disappearing with the oxidation of the SH to the SS form.
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References
Bersin, Hoppe-Seyl. Z., 222, 177 (1933).
Purr, Biochem. J., 29, 5 (1935).
Ganapathy and Sastri, Curr. Sci., 6, 330 (1938).
Morgan and Friedmann, Biochem. J., 32, 862 (1938).
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GANAPATHY, C., SASTRI, B. Active Group of Papain. Nature 142, 539 (1938). https://doi.org/10.1038/142539a0
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DOI: https://doi.org/10.1038/142539a0
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