On the Self-Processing of Bacterial Alginate Lyase
スポンサーリンク
概要
- 論文の詳細を見る
All of the alginate lyase species (A1-I, A1-II and A1-III) in a bacterium (strain A1) isolated from a ditch are generated from a common precursor protein (A1-0) having a molecular size of 69 kDa (Murata et al., J. Ferment. Bioeng., 76,427-437,1993). A1-I (63 kDa) generated after removal of an N-terminal peptide (6 kDa) from A1-0 was found to be converted into A1-II (23 kDa) and A1-III (40 kDa) by a self-processing reaction of the A1-I molecular itself.
- 1994-07-25
著者
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Yamashita Tetsuo
Food & Beverage Division Otsuka Chemical Co.
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Yamashita Tesuo
The Third Department Of Internal Medicine Hamamatsu University School Of Medicine
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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HISANO TOMOHIRO
Kyoto Institute, Gunze Co.,
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YAMASHITA TETSUO
Otsuka chemical co., Ltd., Division of food & Beverage Research
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Yamashita T
Hiroshima Univ. Hiroshima Jpn
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Sakaguchi Kenji
Research Institute For Food Science Kyoto University
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松下 一信
山口大 農
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NISHIMURA MINORU
Kyoto Institute, Gunze Co.,
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