EFFECTS OF REDUCTION AND OXIDATION ON YEAST-SACCHARASE ACTION
1939 年 30 巻 2 号 p. 277-282
詳細
1939 年 30 巻 2 号 p. 277-282
The effect of reduction and oxidation on yeast-saccharase action has been studied; the results are summarised as follows:
1. Yeast-saccharase action is slightly augmented by reduction and retarded by oxidation, but the degree of augmentation and retardation is not proportional to the marked change of the redox potential, after the addition of reducing or oxidizing agents to the reaction system.
2. Yeast-saccharase inhibited by amines was not entirely activated by reduction.
The authors are greatly indebted to Prof. K. Kodama for his kind criticisms and suggestions throughout this research.
