Characterization of the Pro-aminopeptidase from Aeromonas caviae T-64
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概要
- 論文の詳細を見る
The pro-aminopeptidase from Aeromonas caviae T-64 (pro-apAC) had maximal activity at 60℃ and was more stable than mature apAC at temperature up to 65℃ for 1hour. The pH stability of pro-apAC ranged from 4.0 to 8.0,which is broader than the range for the mature apAC. The k_<cat>/K_m of pro-apAC was 1.4% to 24% of that of mature apAC.
- 社団法人日本農芸化学会の論文
- 2001-02-23
著者
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Nirasawa S
Applied Enzymology Laboratory National Food Research Institute
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Nirasawa Satoru
Applied Enzymology Laboratory National Food Research Institute
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Yoshida Michiteru
Department Of Biological Science And Technology Science University Of Tokyo
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Kusakabe Isao
Institute Of Applied Biochemistry University Of Tsukuba
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Zhang Zhen-zhong
Applied Enzymology Laboratory National Food Research Institute
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NAKAJIMA Yoshiaki
Applied Enzymology Laboratory, National Food Research Institute
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HAYASHI Kiyoshi
Applied Enzymology Laboratory, National Food Research Institute
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Hayashi Kiyoshi
Applied Enzymology Laboratory National Food Research Institute
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Nakajima Yoshiaki
Applied Enzymology Laboratory National Food Research Institute
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Yoshida Michiteru
Department of Biological Science & Technology, Science University of Tokyo
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