Ito K | School Of Pharmaceutical Sciences Nagasaki University

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概要

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著作論文

Prolidase from Xanthomonas maltophilia : Purification and Characterization of the Enzyme
Glutathione-independent Formaldehyde Dehydrogenase from Pseudomons putida : Survey of Functional Groups with Special Regard for Cysteine Residues
Prolylcarboxypeptidase (Angiotensinase C) : Purification and Characterization of the Enzyme from Xanthomonas maltophilia
Degradation of Streptomyces Metalloprotease Inhibitor (SMPI) by Neutral Protease from Bacillus subtilis var. amylosacchariticus
Substrate Recognition Mechanism of Proly Aminopeptidase from Serratia marcescens^1
Glutamate 83 Is Important for Stabilization of Domain-Domain Conformation of Thermus aquaticus Glycerol Kinase
Crystal Structure of Prolyl Aminopeptidase from Serratia marcescens
Cloning, Sequencing, High Expression, and Crystallization of the Thermophile Thermus aquaticus Glycerol Kinase
Roles of the Ser146, Tyr159, and Lys163 Residues in the Catalytic Action of 7α-Hydroxysteroid Dehydrogenase from Escherichia coli
Cloning and Expression of the cDNA Encoding Prolyl Oligopeptidase (Prolyl Endopeptidase) from Bovine Brain
Prolyl Aminopeptidase from Serratia marcescens: Cloning of the Enzyme Gene and Crystalliztion of the Expressed Enzyme^1
Purification and Characterization of Thermostable Glycerol Kinase from Thermus flavus
Dipeptidyl Peptidase IV from Xanthomonas maltophilia: Sequencing and Expression of the Enzyme Gene and Charactrization of the Expressed Enzyme
Prolyl Aminopeptidase Is Also Present in Enterobacteriaceae: Cloning and Sequencing of the Hafnia alvei Enzyme-Gene and Characterization of the Expressed Enzyme
Protease II from Moraxella lacunata: Cloning, Sequencing, and Expression of the Enzyme Gene, and Crystallization of the Expressed Enzyme
Novel Aminopeptidase Specific for Glycine from Actinomucor elegans(Biochemistry & Molecular Biology)
Elevation of the Hepatic Level of Albumin mRNA in Rats Fed a Non-protein Diet Supplemented with Sulfur-containing Amino Acids and Threonine
Volatile Compounds Produced by the Fungus Aspergillus oryzae in Rice Koji and Their Changes during Cultivation
Mycelia Distribution in Rice Koji
Effect of Processing on the Pore Size Distribution and Digestibility of Rice Grain(Food & Nutrition)
Retention of Aroma Components in Liquors with Cyclodextrins(Food & Nutrition)
Novel Prolyl Tri/Tetra-Peptidyl Aminopeptidase from Streptomyces mobaraensis : Substrate Specificity and Enzyme Gene Cloning

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