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Self-association of papain

Authors
Journal
Biochimica et Biophysica Acta (BBA) - Protein Structure
0005-2795
Publisher
Elsevier
Publication Date
Volume
371
Issue
1
Identifiers
DOI: 10.1016/0005-2795(74)90170-6
Disciplines
  • Biology

Abstract

Abstract 1. 1.|The self-association of papain at pH 7.8 (Tris buffer; ionic strength, 0.05) has been studied by measuring the weight-average molecular weight (by the Archibald method) and the sedimentation coefficient as a function of protein concentration. 2. 2.|Both sets of results indicate a dimerization equilibrium but a model involving indefinite self-association cannot be excluded.

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