SOAPS AS FERMENT-INHIBITING AGENTS

Autor:	William F. Petersen, James W. Jobling
Rok vydání:	1914
Předmět:	Degree of unsaturation food.ingredient Chemistry Sodium Immunology chemistry.chemical_element Trypsin food Linseed oil medicine Immunology and Allergy Croton oil Food science Olive oil medicine.drug
Zdroj:	Journal of Experimental Medicine. 19:239-250
ISSN:	1540-9538 0022-1007
Popis:	1. Sodium soaps prepared from olive oil, croton oil, cod-liver oil, linseed oil, etc., have the property of inhibiting the action of trypsin and leucoprotease. 2. The activity of these soaps is dependent upon the degree of unsaturation of the fatty acids and is in proportion to their iodin value. 3. Saturation of the acids with a halogen (iodin) causes a loss of this property. 4. Soaps of the saturated fatty acids tested do not have this influence on ferments.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8f00625b1994d2db7c2137cbfa957841 https://doi.org/10.1084/jem.19.3.239 Zobrazit plný text záznamu