Periplasmic Secretion of Functional Ovotransferrin N-Lobe in Escherichia coli
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概要
- 論文の詳細を見る
The cytoplasmic and periplasmic production systems of ovotransferrin N-lobe in Escherichia coli were constructed. The periplasmic, but not cytoplasmic product, was found to have the iron-binding function.
- 社団法人日本農芸化学会の論文
- 1997-12-23
著者
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Hirose Masaaki
The Research Institute For Food Science Kyoto Univesity
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TAKAHASHI Nobuyuki
The Research Institute for Food Science, Kyoto University
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MIYAUCHI Tsuguo
The Research Institute for Food Science, Kyoto University
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Miyauchi Tsuguo
The Research Institute For Food Science Kyoto University:(present Address)disovery Research Laborato
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Hirose Masaaki
The Research Institute For Food Science Kyoto University
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Takahashi Nobuyuki
The Research Institute For Food Science Kyoto University
関連論文
- Structural Characteristics of the Disulfide-reduced Ovotransferrin N-Lobe Analyzed by Protein Fragmentation
- Refolding of Urea-Denatured Ovalbumin That Comprises Non-Native Disulfide Isomers
- Role of the Intrachain Disulfide Bond of Ovalbumin during Conversion into S-Ovalbumin
- Periplasmic Secretion of Functional Ovotransferrin N-Lobe in Escherichia coli
- Structural Properties of Recombinant Ovalbumin and Its Transformation into a Thermostabilized Form by Alkaline Treatment
- Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
- Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
- Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
- Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)
- Limited Proteolysis of Disulfide-reduced Ovalbumin by Subtilisin
- Conformational State of Disulfide-Reduced Ovalbumin at Acidic pH
- Involvement of Ovotransferrin in the Thermally Induced Gelation of Egg White at around 65℃
- Thiol-dependent Gelation of the Domain I-truncated Fragment of Bovine Serum Albumin
- Highly Ordered Molten Globule-Like State of Ovalbumin at Acidic pH: Native-Like Fragmentation by Protease and Selective Modification of Cys367 with Dithiodipyridine
- The Structural Mechanism for Iron Uptake and Release by Transferrins
- Roles of the Domain I Segment in Emulsifying Properties of Bovine Serum Albumin