Effects of pH, Temperature, and Alcohols on the Remarkable Activation of Thermolysin by Salts
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Biochemical Societyの論文
- 1997-08-01
著者
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LEE Soo-Bok
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Lee Soo-bok
Department Of Food And Nutrition Yonsei University
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Lee Soo-bok
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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INOUE Kuniyo
Department of Food Science and Technology, Faculty of Agriculture, kyoto University
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NAMBU Koji
Department of Food Science and Technology, Faculty of Agriculture, kyoto University
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Nambu Koji
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Inoue Kuniyo
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tonomura Ben'ichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Inouye Kunio
Department of Food Science and Technology, Faculty of Agriculture, kyoto University
関連論文
- Effects of Nitration and Amination of Tyrosyl Residues in Thermolysin on Its Hydrolytic Activity and Its Remarkable Activation by Salts
- The States of Tyrosyl Residues in Thermolysin as Examined by Nitration and pH-Dependent Ionization^1
- Acarviosine-simmondsin, a Novel Compound Obtained from Acarviosine-glucose and Simmondsin by Thermus Maltogenic Amylase and Its in vivo Effect on Food Intake and Hyperglycemia(Biochemistry & Molecular Biology)
- Effects of pH, Temperature, and Alcohols on the Remarkable Activation of Thermolysin by Salts
- Valyl-tRNA synthetase from Bacillus stearothermophilus. Purification and Binding with the Substrates L-Valine and ATP(Biological Chemistry)