THE DENATURATION OF PEPSIN .4. THE EFFECTS OF TEMPERATURE

被引：8

作者：

EDELHOCH, H

机构：

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1960年 / 38卷 / 01期

关键词：

D O I：

10.1016/0006-3002(60)91200-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：113 / 122

页数：10

共 15 条

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[4] THE DENATURATION OF PEPSIN .2. HYDROGEN ION EQUILIBRIA OF NATIVE AND DENATURED PEPSIN [J].

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[5]

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[9] The kinetics of protein denaturation. Part I. The effect of variation in the hydrogen ion concentration on the velocity of the heat denaturation of oxyhaemoglobin. [J].

Lewis, PS .

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[10] The kinetics of protein denaturation. Part II. The effect of variation in the hydrogen ion concentration on the velocity of the heat denaturation of egg-albumin: The critical increment of.the process. [J].

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