title: Enzymatic degradation of protein mixtures.
abstract: The rate of protein enzymatic degradation in a mixture is slower than that of single proteins. In a mixture of haemoglobin or casein with protamine, the release of tyrosine by trypsin and chymotrypsin A is slower. A slower rate in the release of arginine from protamine occurs only in mixtures with haemoglobin. The inhibition of enzymatic degradation of proteins in a mixture is due to formation of intermolecular associations and to changes in their spacial structure.
mesh_terms: D001120:Arginine / Q000032:analysis; D002364:Caseins; D005337:Fibrin; D006454:Hemoglobins; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D010434:Pepsin A / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism; D011479:Protamines; D011506:Proteins; D013917:Thrombin; D013997:Time Factors; D014357:Trypsin / Q000378:metabolism; D014443:Tyrosine / Q000032:analysis
chemical_list: D002364:Caseins; D006454:Hemoglobins; D011479:Protamines; D011506:Proteins; D014443:Tyrosine; D005337:Fibrin; D001120:Arginine; D010447:Peptide Hydrolases; D014357:Trypsin; D013917:Thrombin; D010434:Pepsin A