Hageman因子，一种具有酯酶活性的新型唾液糖蛋白

Biochimica et Biophysica Acta (BBA) - Mucoproteins and Mucopolysaccharides Pub Date : 1965-07-01 DOI:10.1016/0926-6534(65)90047-3

John G.G. Schoenmakers, R. Matze, C. Haanen, F. Zilliken

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引用次数: 67

摘要

从牛血浆中分离出一种高度纯化的新型酯酶。电泳和超离心沉降结果表明，该蛋白为均匀的7.1 S唾液糖蛋白，由5.9%的中性碳水化合物、4.8%的氨基糖和4.4%的唾液酸组成。在催化量下，它能使Hageman因子缺乏的血浆凝血时间延长，并对n -苯甲酰-l-精氨酸乙酯表现出较强的酯酶活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Hageman factor, a novel sialoglycoprotein with esterase activity

A novel esterase has been isolated from bovine plasma in a highly purified form. According to electrophoresis and ultracentrifugal sedimentation patterns it represents a homogeneous 7.1 S sialoglycoprotein being composed of 5.9% neutral carbohydrates, 4.8% aminosugars and 4.4% sialic acid. In catalytic amounts it normalizes the prolonged clotting time of plasma deficient in Hageman factor and exhibits a strong esterase activity towards $N- benzoyl- l -arginine$ ethyl ester.

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Biochimica et Biophysica Acta (BBA) - Mucoproteins and Mucopolysaccharides

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