Purification and Characterization of Purple Acid Phosphatase PAP1 from Dry Powder of Sweet Potato(Biochemistry & Molecular Biology)
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概要
- 論文の詳細を見る
Purple acid phosphatase (PAP) was purified from sweet potato dry powder, which is used as a food additive. Spectrometric and enzymatic analyses, and analysis of the amino-terminal sequence indicated that the purified purple acid phosphatase was PAP1. High activity in neutral and acidic conditions, broad substrate specificity, and good thermal stability of PAP1 suggest the possibility of practical applications of PAP1.
- 社団法人日本農芸化学会の論文
- 2003-07-23
著者
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INOUYE Kuniyo
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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SAKAKI Toshiyuki
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Sakaki Toshiyuki
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Inouye Kuniyo
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Inouye Kuniyo
Division Of Applied Life Sciences Graduate School Of Agricultur Kyoto University
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KUSUDO Tatsuya
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Kusudo Tatsuya
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Inouye Kuniyo
Division If Applied Life Sciences Graduate School Of Agriculture Kyoto University
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