The activation rate and stability of prorennin are highly dependent on pH and NaCl concentration, with optimal stable yields at pH 5.0 and 1.5-2.0 M NaCl.
Supports optimized in vitro activation protocols for prorennin; leaves open translation to industrial dairy processes.
Prorennin was extracted from calf-stomach tissue and purified by a modification of Foltmann's procedure. Both pH and salt (NaC]) concentration were shown to have considerable effect on the rate of activation of prorennin as welt as the final yield of activity. Greatest yields of stable activity were obtained by activating at pit 5.0 in the presence of 1.5-2.0 ~ NaC1. At lower pH values activation was more rapid, but the activated enzyme was less stable. Activation at pH 2.0-4.0 was extremely rapid and gave high yields of activity which quickly deteriorated. Also, the presence of any amount of NaC1 in that pH range inhibited activation and reduced yields; the greater the salt concentration, the greater the effect.
No takes yet. Share an insight, caveat, or question.
Rand et al. (1964) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: