Proteolytic Enzymes in Green Asparagus, Kiwi Fruit and Miut: Occurrence and Partial Characterization
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概要
- 論文の詳細を見る
For the screening of potent proteases of plant origin, gelatinolytic activities were measured for various vegetables and fruits. Green asparagus, kiwi fruit and miut were found to possess high proteolytic activities. Optimum temperatures for the activities of green asparagus and miut were 40 to 45°C and that of kiwi fruit was 60°C. Optimum pHs for the three activities were in neutral or slightly alkaline regions. The proteolytic enzymes of kiwi fruit and miut were stimulated by cysteine and EDTA but that of green asparagus was unaffected by them.
- 社団法人 日本農芸化学会の論文
著者
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Yamashita Yukiko
Department Of Developmental Biology School Of Medicine Stanford University
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Yamaguchi Tsutomu
Department Of Agricultural Chemistry University Of Tokyo
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YAMASHITA Yukiko
Department of Food and Nutrition, Yamaguchi Womens University
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TAKEDA Imao
Research and Development Laboratory, Shimaya Co., Ltd.
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KISO Hisashi
Research and Development Laboratory, Shimaya Co., Ltd.
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