Expression and DNA Binding Activity of the Tomato Transcription Factor RIN (Ripening Inhibitor)
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概要
- 論文の詳細を見る
Recently, we have found that the accumulation of ripening inhibitor (RIN) protein increased gradually during tomato fruit ripening. Here, the recombinant protein was expressed in Escherichia coli and affinity-purified. The DNA binding activity of renatured RIN protein was tested by electrophoretic mobility shift assay. The results indicated that an optimal expression and purification system was suitable for obtaining active RIN with DNA binding activity.
- 社団法人 日本農芸化学会の論文
著者
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Zhu Hong-Liang
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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Zhu Ben-Zhong
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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Li Ying-Cong
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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SHAO Yi
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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WANG Xiao-Guang
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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XIE Yuan-Hong
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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CHEN An-Jun
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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LUO Jun-Jie
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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JIA Xiao-Yan
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
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LUO Yun-Bo
Laboratory of Fruit Biology, College of Food Science and Nutritional Engineering, China Agricultural
関連論文
- Expression and DNA Binding Activity of the Tomato Transcription Factor RIN (Ripening Inhibitor)
- Expression and DNA Binding Activity of the Tomato Transcription Factor RIN (Ripening Inhibitor)