Effect of the sequence of the introduction of foreign substances on the action of papain

Summary In general, aniline, aniline hydrochloride, aniline sulfate, and triethylamine act as inhibitors in the hydrolysis of casein or of a suspension of flour from grain of Cicer arietinum by means of papain. The order in which the enzyme and the substrate is added to the inhibitor often has a significant effect. As a rule, there is a greater retardation when the enzyme is added last to a complex of the substrate and the inhibitor.