Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization
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概要
- 論文の詳細を見る
An endopeptidase in powdered yam was purified using a combination of anion-exchange and gel-filtration chromatographies. The preparation gave 9.2-fold purification with yield of 19% against the crude extract. The endopeptidase was classified as a serine endopeptidase with inhibitory spectrum, with an optimum temperature and pH of approximately 60℃ and 7.1, respectively. It also had high heat stability and high salt resistance.
- 社団法人 日本食品科学工学会の論文
- 1999-08-01
著者
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Takagi Yasuaki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Y
Department Of Fisheries Faculty Of Agriculture Kinki University
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ANDO Masashi
Department of Medical Oncology, National Cancer Center Hospital
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TSUKAMASA YASUYUKI
Department of Fisheries, Kinki University
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Tsukamasa Yasuyuki
Department Of Fisheries Faculty Of Agriculture Kinki University
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Ando Masashi
Department Of Fisheries Faculty Of Agriculture Kinki University
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Tsukamasa Yasuyuki
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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MAKINODAN YASUO
Department of Fisheries, Faculty of Agriculture, Kinki University
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Makinodan Yasuo
Department Of Fisheries Faculty Of Agriculture Kinki University
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Ando Masashi
Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University
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