Abstract
IN the extensive experimentation that has involved the assay of β-galactosidase activity during the past 5 years it has been common practice to use thiols, and particularly β-mercaptoethanol. In our method of preparing this enzyme1 we use thioglycolate for the primary purpose of reducing large aggregates to a minimum. The substitution of β-mercaptoethanol in the preparative procedure, using strain ML308 as a source of β-galactosi-dase, has resulted in a variety of effects, one of which is a progressive inactivation.
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REITHEL, F., NEWTON, R. & EAGLESON, M. Effects of Thiols on Escherichia coli β-Galactosidases. Nature 210, 1265 (1966). https://doi.org/10.1038/2101265a0
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DOI: https://doi.org/10.1038/2101265a0
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