1957
DOI: 10.1016/0006-3002(57)90051-3
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Studies on ribonuclease in tobacco leaves I. Purification and properties

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1961
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Cited by 120 publications
(11 citation statements)
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“…HCl salts of the dibasic amino acids, diamines, and polyamines were obtained from Sigma Chemical Co. Yeast RNA, also obtained from Sigma, was purified by the method of FrischNiggemeyer and Reddi (8). Cellulysin B was obtained from Calbiochem.…”
Section: Methodsmentioning
confidence: 99%
“…HCl salts of the dibasic amino acids, diamines, and polyamines were obtained from Sigma Chemical Co. Yeast RNA, also obtained from Sigma, was purified by the method of FrischNiggemeyer and Reddi (8). Cellulysin B was obtained from Calbiochem.…”
Section: Methodsmentioning
confidence: 99%
“…But whereas the latter hydrolyses the purine 2':3'-cyclic phosphates to the 3'-phosphates, the V-route ribonuclease appears to hydrolyse all the cyclic phosphates in this way. It also differs in having optimum activity at pH 7 instead of pH 5 (Holden & Pirie, 1955;Frisch-Niggemeyer & Reddi, 1957), resembling more closely pancreatic ribonuclease in this respect (Kunitz, 1940;Holden & Pirie, 1955). The influence of magnesium upon ribonuclease is difficult to assess.…”
Section: Resultsmentioning
confidence: 99%
“…The influence of magnesium upon ribonuclease is difficult to assess. It has been shown to activate pancreatic ribonuclease (Ceriotti, 1949) and leaf ribonuclease (Holden & Pirie, 1955) and also partially to inhibit these enzymes under other circumstances (Mallette & Lamanna, 1954;Holden & Pirie, 1955;Frisch-Niggemeyer & Reddi, 1957). Although the inclusion of a chelating agent is necessary for the exclusive formation of cyclic nucleotides by the V route it does not necessarily follow that the V-route ribonuclease is inhibited by magnesium.…”
Section: Resultsmentioning
confidence: 99%
“…Ribonucleic acid (Na salt from yeast) obtained from L. Light and Co. Ltd. (Colnbrook, Bucks,) was purified according to Frisch-Niggemeyer & Reddi (1957). The purified material was dialysed, with constant stirring, for 24 hr under repeated changes of de-ionized water.…”
Section: Introductionmentioning
confidence: 99%