Effects of Eution Conditions on the Separation of Calpastatin, μ-and m-Calpain on DEAE-Sephacel Chromatography
スポンサーリンク
概要
- 論文の詳細を見る
A rapid stepwise measurement for the activities of calpastatin and μ-and m-calpains was developed by using 2-stage elution at pH 8.5 and then 7.0. The activities of calpastatin, μ-calpain and m-calpain can be rapidly assayed following the separation on DEAE-Sephacel chromatography by a 2 stage elution with 90mM NaCl (pH 8.5), and then by 200 and 300mM NaCl in elution buffer (pH 7.0). No significant differences in the recovery of these proteinases and inhibitor was observed between stepwise gradient and linear gradient methods.
- 社団法人日本農芸化学会の論文
- 1998-11-23
著者
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JIANG Shann-Tzong
Department of Food Science, National Taiwan Ocean University
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Kurth Lyndon
Brisbane Laboratory Division Of Food Science & Technology Csiro P.o.
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HO Ming-Lang
Department of Food Science, National Taiwan Ocean University,
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Jiang Shann-tzong
Department Of Food Science National Taiwan Ocean University
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Ho M‐l
National Taiwan Ocean Univ. Keelung Twn
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Ho Ming-lang
Department Of Food Science National Taiwan Ocean University
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CHANG Teng
Department of Food Science, National Taiwan Ocean University
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Chang Teng
Department Of Electrical And Control Engineering National Chiao-tung University
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Chang Teng
Department Of Food Science National Taiwan Ocean University
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