On the Specific Action of Plant Proteases

THE problem of the specific action of ferments which is one of great general importance for biology in its application to plant proteases has a comparatively short history. Aron and Klempin [1908] and Bialosuknia [1909] were the first to detect that the ferment preparations from the seeds of wheat, rye and oats acted with great activity on proteins of cereals and vetch. The same pre- parations were without action on proteins of animal origin. Jacobson [1912] stated that the proteases of alfalfa seeds hydrolysed caseinogen and Witte- pepton, but left egg-albumin, serum-albumin, legumin and conglutin intact. At about the same time B. The application of Abderhalden's ninhydrin reaction showed that the proteoclastic action was strictly specific and antibodies of the proteins from flax seed, wheat, hazel-nut and oats were active only in relation to their own proteins, but not to the others. My present experiments give a new confirmation of these facts.

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