Site-specific Glycosylation at Asn-292 in Ovalbumin is Essential to Efficient Secretion in Yeast
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概要
- 論文の詳細を見る
- Japanese Biochemical Societyの論文
- 2007-02-01
著者
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Ito Kazunari
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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MATSUDOMI Naotoshi
Department of Agricultural Chemistry, Yamaguchi University
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Matsudomi Naotoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Ito Kazunari
Industrial Technol. Center Of Okayama Prefecture
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Matsudomi Naotoshi
Dep. Of Biological Chemistry Yamaguchi Univ.
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SERI Akiko
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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KIMURA Fukiko
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
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Seri Akiko
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Kimura Fukiko
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
関連論文
- Heat-induced Aggregation between Ovalbumin and Lysozyme(Food & Nutrition)
- Conformational Changes and Functional Properties of Acid-modified Soy Protein
- Difference in the Molecular Weight of Soluble Aggregates during Heat Denaturation between Ovalbumin and s-Ovalbumin
- Changes in the Emulsifying and Foaming Properties of Proteins during Heat Denaturation
- Determination of Molecular Weight of Soluble Ovalbumin Aggregates during Heat Denaturation Using Low Angle Laser Light Scattering Technique
- Effects of Partial Denaturation on Surface Properties of Ovalbumin and Lysozyme
- Functional Casein-Polysaccharide Conjugates Prepared by Controlled Dry Heating
- Heat-induced Aggregation of Lysozyme with Ovotransferrin(Food & Nutrition)
- Heat-induced Aggregation of Lysozyme with Pepsin-treated Ovalbumin(Food & Nutrition)
- Properties of Heat-induced Soluble Aggregates of Ovalbumin Preheated in the Dry State
- Deamidation of Ovalbumin during s-Ovalbumin Conversion
- Functional Properties of Deamidated Gluten Obtained by Treating with Chymotrypsin at Alkali pH(Food & Nutrition)
- Enantioselective Oxidation of Racemic Citronellol with an Interface Bioreactor
- Production of (S)-Citronellic Acid and (R)-Citronellol with an Interface Bioreactor
- Production of Aliphatic Carboxylic Acids via Microbial Oxidation of 1-Alkanols with Interface Bioreactor
- Enhanced Heat-induced Gelation of β-Lactoglobulin by α-Lactalbumin
- The Role of Sialic Acid in the Functional Properties of Ovomucin(Food & Nutrition)
- Uniform culture in solid-state fermentation with fungi and its efficient enzyme production(BREWING AND FOOD TECHNOLOGY)
- Preventive Effect of Egg Yolk Phosvitin on Heat-Insolubilization of Egg White Protein and Its Application to Heat-Induced Egg White Gel
- Site-specific Glycosylation at Asn-292 in Ovalbumin is Essential to Efficient Secretion in Yeast
- Improvement of Gelling Properties of Ovalbumin by Heating in Dry State(Food & Nutrition)
- Heat-induced Aggregation of Pepsin-treated Ovalbumin(Foof & Nutrition)
- Structural Characteristics of Hen Egg Ovalbumin Expressed in Yeast Pichia pastoris
- The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed Mutagenesis
- Rapid enzyme production and mycelial growth in solid-state fermentation using the non-airflow box(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Protein Flexibility and Functional Properties of Heat-denatured Ovalbumin and lysozyme
- Functional and Structural Properties of Ovomucin
- Aggregation between Lysozyme and Heat-denatured Ovalbumin