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[EC 3.4.22.3] an enzyme of the hydrolase class that catalyzes the cleavage of proteins on the carboxyl side of lysine, alanine, tyrosine, glycine, asparagine, leucine, and valine bonds. It is a cysteine endopeptidase derived from the sap of fig trees. Because it enhances the agglutination of red blood cells with IgG antibodies, it is used in the determination of the Rh factor; it is also used as a protein digestant in a variety of industrial applications.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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