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.
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Bahadur, K., Atreya, B.D. Effect of the sequence of the introduction of foreign substances on the action of papain. Russ Chem Bull 9, 701–708 (1960). https://doi.org/10.1007/BF00910806