Product inhibition of papain action

L.A.A.E. Sluyterman

Research output: Contribution to journalArticleAcademic

8 Citations (Scopus)
1 Downloads (Pure)

Abstract

Benzoylarginine inhibited papain (EC 3.4.4.10) action competitively in a 1:1 combination of enzyme and inhibitor. The inhibition was small in the range pH 5–8, considerable around pH 4. This pH effect can be explained in terms of the ionization of the carboxyl group of benzoylarginine. Benzoylarginine too is a competitive inhibitor. It inhibited to a lesser extent than benzoylarginine. Several points of similarity are pointed out between the interactions of papain and inhibitor and of papain and substrate.
Original languageEnglish
Pages (from-to)316-321
Number of pages6
JournalBiochimica et Biophysica Acta, Specialized Section on Enzymological Subjects
Volume85
Issue number2
DOIs
Publication statusPublished - 1964

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