Abstract
The effect of L-ascorbic acid and its oxidation products on the trypsin activity was investigated.
The reduced L-ascorbic acid activated the enzyme. The authors suggest that the enzyme will be inactivated by the oxidized L-ascorbic acid. 2, 3-Diketogluconic acid activated the enzyme and the latter was greatly activated with the progress of the formation ratio of 2, 3-diketogluconic acid than that of oxidized L-ascorbic acid during the course of oxidation of ascorbic acid. Furfural, which is one of heat decomposition products of ascorbic acid, also inactivated the enzyme.
