Effect of Salts on the Solubility of Thermolysin: A Remarkable Increase in the Solubility as Well as the Activity by the Addition of Salts without Aggregation or Dispersion of Thermolysin^1
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Biochemical Societyの論文
- 1998-05-01
著者
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KUZUYA Keiko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Inouye Kuniyo
Division If Applied Life Sciences Graduate School Of Agriculture Kyoto University
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TONOMURA Ichiro
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Tonomura Ichiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Kuzuya K
Kyoto Univ. Kyoto
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Kuzuya Keiko
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tonomura Ben′ichiro
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Kuzuya Keiko
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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- Effects of Nitration and Amination of Tyrosyl Residues in Thermolysin on Its Hydrolytic Activity and Its Remarkable Activation by Salts
- Insights into the Catalytic Roles of the Polypeptide Regions in the Active Site of Thermolysin and Generation of the Thermolysin Variants with High Activity and Stability
- Effects of Site-directed Mutagenesis of the Surface Residues Gln128 and Gln225 of Thermolysin on its Catalytic Activity
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