papain activity - (Oct/03/2007 )

Hi,

can some1 pls help w/ the following?

why is papain preincubated prior to assay?
does it have something to do that if kept at room temp. the enzyme will denature/inactivate?

also wat happens to the turbidity were solutions carried out via prolonged proteolytic digestion?

cheers,

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which assay?
what solutions?



dom

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sup...does it matter? its to much stuff to write out lol...i just thought uf i wrote a general statement itd be understandable? if not it's ok...ill work it out

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its not a dig

without knowing the assay it makes no sense

its like saying " my friend has a problem, what advice should i give him?"

anyway

i'm sure you will work it out

dom

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for the activity, turbidity i think will increase till there is no more reactants to digest!!

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papain is preincubated because it is stored in an inactive state. you have to activate it prior to use.

as for turbidity,

if it is the egg white assay, then the turbidity will reduce as the papain acts on the substrate.

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oh lol i know it wasn't a "dig" :-)...i just thought it made sense the way i wrote it out...but thanks for the help guys, much appreciated

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