Abstract
ACCORDING to the generally accepted view, papain is an enzyme which converts proteins (true ovalbumin ex-cepted) into peptones, and is without effect on the latter. Hydrolytic power towards peptones and true ovalbumin is only acquired after treatment with certain reagents (activators), especially hydrogen cyanide1.
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Willstätter and Grassmann, Z. physiol. Chem., 138, 184 (1924); Willstätter, Grassmann and Ambros, Z. physiol. Chem., 152, 164 (1926).
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FRANKEL, M., MAIMIN, R. & SHAPIRO, B. Enzymic Properties of Natural Papain. Nature 139, 249 (1937). https://doi.org/10.1038/139249a0
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DOI: https://doi.org/10.1038/139249a0
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