Calorimetry of Some Trypsin-Trypsin Inhibitor Reactions

The heats of reaction of trypsin with soybean (Kunitz), ovomucoid, and lima bean inhibitors have been measured at pH 5.0 and 10° and 25°. All the reactions were endothermic, with ΔH ranging from 8.6 Cal per mole for the lima bean inhibitor to 15.3 Cal per mole for the soybean inhibitor. Equilibrium...

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Veröffentlicht in:	The Journal of biological chemistry 1972-12, Vol.247 (23), p.7498-7501
Hauptverfasser:	Baugh, Robert J., Trowbridge, C.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acid Sequence Calorimetry Chemical Phenomena Chemistry Egg Proteins Glycine max lima beans Mucoproteins Plants soybeans Structure-Activity Relationship Thermodynamics Trypsin Trypsin Inhibitors
Online-Zugang:	Volltext
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