@article{oai:ous.repo.nii.ac.jp:00000570,
 author = {河邊, 誠一郎 and Kawabe, Seiichiro},
 journal = {岡山理科大学紀要, The Bulletin of the Okayama University of Science,},
 month = {Mar},
 note = {P(論文), It is now generally agreed that papain possesses a single reactive sulfhydryl group which is essential for activity. The essential sulfhydryl group of papain is kinetically more active than most protein sulfhydryl groups and that is possesses different chemical properties. So, we obtained mercury papain by incubation with mercuric chloride and the enzyme characteristics of mercury papain was compared with that of native papain. Temperature and pH optima of mercury papain was more stable than that of native papain, and Michaelis constant and activation energy were not changed by modified with mercury. When mercury papain was stored at 4℃ it exhibited good stability and radiostability was studied under Co-60 γ-ray irradiation.},
 pages = {97--104},
 title = {パパインのマーキュリー化とその性質},
 volume = {14},
 year = {1979},
 yomi = {カワベ, セイイチロウ}
}