Enzyme Immobilization on Ion Exchangers by Forming an Enzyme Coating with Transglutaminase as a Crosslinker
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1992-08-23
著者
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MOTOKI Masao
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Motoki Masao
Food Research & Development Laboratory Ajinomoto Co. Inc.
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KAMATA Yoshiro
Food Science Laboratory, Miyagi University of Education
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Kamata Y
Food Science Laboratory Miyagi University Of Education
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Kamata Yoshiro
Food Science Laboratory Miyagi University Of Education
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ISHIKAWA Erika
Food Science Laboratory, Miyagi University of Education
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Ishikawa Erika
Food Science Laboratory Miyagi University Of Education
関連論文
- Deodorization of Soybean Protein with Microorganisms
- Gelation of Bean 11S Globulins by Ca^ -Independent Transglutaminase
- Natto Mucilage Containing Poly-γ-glutamic Acid Increases Soluble Calcium in the Rat Small Intestine
- Determination of ε-(γ-Glutamyl) lysine in Several Fish Eggs and Muscle Proteins
- Chemical Synthesis of the Gene for Microbial Transglutaminase from Streptoverticillium and Its Expression in Escherichia coli
- Molecular Cloning of the Gene for Microbial Transglutaminase from Streptoverticillium and Its Expression in Streptomyces lividans
- Purification and Characterization of a Tissue-type Transglutaminase from Red Sea Bream (Pagrus major)
- Deamidation of Several Food Proteins Using Free and Immobilized Ca^-Independent Microbial Transglutaminase
- Incorporation of Lysine- and Lysine Dipeptides into α_-Casein by Ca^-independent Microbial Transglutaminase
- Electrochemical Coagulation of Soybean Protein ; Tofu (Soybean Curd) Production by an Electro-Reaction
- Cloning and Sequence Analysis of a cDNA Encoding Salmon (Onchorhynchus keta) Liver Transglutaminase
- Comparison of Substrate Specificities of Transglutaminases Using Synthetic Peptides as Acyl donors
- Recent Research Trends in Transglutaminase Technology for Food Processing
- Purification and Characterization of Transglutaminase from Walleye Pollack Liver
- Enzyme Immobilization on Ion Exchangers by Forming an Enzyme Coating with Transglutaminase as a Crosslinker
- Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)
- Enzyme Immobilization by the Formation of Enzyme Coating on Small Pore-size Ion-Exchangers(Biological Chemistry)
- Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
- Relationship between the Limited Proteolysis of Glycinin and Its Conformation(Food & Nutrition)