메뉴 건너뛰기




Volumn 70, Issue 4, 1996, Pages 509-514

Purification and some properties of glutaminase from Actinomucor taiwanensis, starter of sufu

Author keywords

Actinomucor taiwanensis; Glutaminase; Sufu

Indexed keywords


EID: 0030060769     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199604)70:4<509::AID-JSFA532>3.0.CO;2-7     Document Type: Article
Times cited : (13)

References (23)
  • 1
    • 0003417496 scopus 로고
    • Boehringer Mannheim GmbH, Biochemical, Germany
    • Anon 1989 Methods of Biochemical and Food Analysis. Boehringer Mannheim GmbH, Biochemical, Germany.
    • (1989) Methods of Biochemical and Food Analysis
  • 2
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
    • Bradford M M 1976 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72 248-254.
    • (1976) Anal Biochem , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 3
    • 0028141266 scopus 로고
    • Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curd - Sufu
    • Chou C C, Hwan C H 1994 Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curd - sufu. J Sci Food Agric 66 393-398.
    • (1994) J Sci Food Agric , vol.66 , pp. 393-398
    • Chou, C.C.1    Hwan, C.H.2
  • 4
    • 0003031669 scopus 로고
    • Production of glutaminase by Actinomucor elegans, Actinomucor taiwanensis and Aspergillus oryzae
    • Chou C C, Yu R C, Tsai C T 1993 Production of glutaminase by Actinomucor elegans, Actinomucor taiwanensis and Aspergillus oryzae. J Chinese Agric Chem Soc 31 78-86.
    • (1993) J Chinese Agric Chem Soc , vol.31 , pp. 78-86
    • Chou, C.C.1    Yu, R.C.2    Tsai, C.T.3
  • 5
    • 19644371761 scopus 로고
    • Effects of glutaminase in rice koji and from Bacillus subtilis GT strain on miso fermentation
    • Harayama F, Yasuhira H 1991 Effects of glutaminase in rice koji and from Bacillus subtilis GT strain on miso fermentation. J Brew Soc Jpn 86 529-535.
    • (1991) J Brew Soc Jpn , vol.86 , pp. 529-535
    • Harayama, F.1    Yasuhira, H.2
  • 6
    • 0014408698 scopus 로고
    • Glutaminase of Escherichia coli. Purification and general catalytic properties
    • Hartman S C 1968 Glutaminase of Escherichia coli. Purification and general catalytic properties. J Biol Chem 243 853-863.
    • (1968) J Biol Chem , vol.243 , pp. 853-863
    • Hartman, S.C.1
  • 7
    • 0001461722 scopus 로고
    • Contents of nucleotides, organic acids and sugars as well as some physical properties of Sufu prepared with different starter
    • Hwan C H, Chou C C 1994 Contents of nucleotides, organic acids and sugars as well as some physical properties of Sufu prepared with different starter. Food Sci 21 124-133.
    • (1994) Food Sci , vol.21 , pp. 124-133
    • Hwan, C.H.1    Chou, C.C.2
  • 8
    • 0001511576 scopus 로고
    • On the glutaminase produced by Cryptococcus albidus ATCC 20293, purification and some properties of the enzyme
    • Iwasa T, Fuji M, Yokotsuka T 1987 On the glutaminase produced by Cryptococcus albidus ATCC 20293, purification and some properties of the enzyme. J Jpn Soy Sauce Res Inst 13 205-210.
    • (1987) J Jpn Soy Sauce Res Inst , vol.13 , pp. 205-210
    • Iwasa, T.1    Fuji, M.2    Yokotsuka, T.3
  • 10
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during the assembly of the head of Bacteriophage T4
    • Laemmli U K 1970 Cleavage of structural proteins during the assembly of the head of Bacteriophage T4. Nature (London) 227 680-685.
    • (1970) Nature (London) , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 11
    • 0006636123 scopus 로고
    • Growth and production of glutaminase by the submerged liquid culture of Actinomucor taiwanensis
    • Lu J M, Yu R C, Chou C C 1995 Growth and production of glutaminase by the submerged liquid culture of Actinomucor taiwanensis. J Chinese Agric Chem Soc 33 404-411.
    • (1995) J Chinese Agric Chem Soc , vol.33 , pp. 404-411
    • Lu, J.M.1    Yu, R.C.2    Chou, C.C.3
  • 12
    • 0028364830 scopus 로고
    • Isolation and characterization of salt-tolerant glutaminases from marine Micrococcus luteus K-3
    • Moriguchi M, Sakai K, Tateyama R, Furuta Y, Wakayama M 1994 Isolation and characterization of salt-tolerant glutaminases from marine Micrococcus luteus K-3. J Ferment Bioeng 77 621-625.
    • (1994) J Ferment Bioeng , vol.77 , pp. 621-625
    • Moriguchi, M.1    Sakai, K.2    Tateyama, R.3    Furuta, Y.4    Wakayama, M.5
  • 13
    • 0038741002 scopus 로고
    • Use of glutaminase for soy sauce made by koji or a preparation of protease from Aspergillus oryzae
    • Nakadai T, Nasuno S 1989 Use of glutaminase for soy sauce made by koji or a preparation of protease from Aspergillus oryzae. J Ferment Bioeng 67 158-162.
    • (1989) J Ferment Bioeng , vol.67 , pp. 158-162
    • Nakadai, T.1    Nasuno, S.2
  • 14
    • 0017030783 scopus 로고
    • Further characterization of glutaminase isozyme from Pseudomonas aeruginosa
    • Oshima M, Yamamoto T, Soda K 1976 Further characterization of glutaminase isozyme from Pseudomonas aeruginosa. Agric Biol Chem 40 2251-2256.
    • (1976) Agric Biol Chem , vol.40 , pp. 2251-2256
    • Oshima, M.1    Yamamoto, T.2    Soda, K.3
  • 15
    • 0042434525 scopus 로고
    • Purification and properties of glutaminase and asparaginase from a pseudomonad
    • Ramadan M A, Asmar F E, Greenberg D M 1964 Purification and properties of glutaminase and asparaginase from a pseudomonad. Arch Biochem Biophys 108 143-149.
    • (1964) Arch Biochem Biophys , vol.108 , pp. 143-149
    • Ramadan, M.A.1    Asmar, F.E.2    Greenberg, D.M.3
  • 16
    • 0000131554 scopus 로고
    • Purification and characterization of glutaminase from Bacillus subtilis GT strain
    • Shimazu Y, Ueyama A, Goto K 1991 Purification and characterization of glutaminase from Bacillus subtilis GT strain. J Brew Soc Jpn 86 441-446.
    • (1991) J Brew Soc Jpn , vol.86 , pp. 441-446
    • Shimazu, Y.1    Ueyama, A.2    Goto, K.3
  • 17
    • 19644371032 scopus 로고
    • Effect of koji addition on proteolytic patterns of soybean miso manufactured with an enzyme preparation
    • Takeuchi T, Yokoo Y 1974 Effect of koji addition on proteolytic patterns of soybean miso manufactured with an enzyme preparation. J Ferment Technol 52 58-61.
    • (1974) J Ferment Technol , vol.52 , pp. 58-61
    • Takeuchi, T.1    Yokoo, Y.2
  • 18
    • 19644399348 scopus 로고
    • Studies on the characteristics of proteolysate in soybean miso manufactured with enzyme preparation
    • Takeuchi T, Hosokawa N, Yoshida M 1972 Studies on the characteristics of proteolysate in soybean miso manufactured with enzyme preparation. J Ferment Technol 50 21-29.
    • (1972) J Ferment Technol , vol.50 , pp. 21-29
    • Takeuchi, T.1    Hosokawa, N.2    Yoshida, M.3
  • 19
    • 0027939509 scopus 로고
    • Practical soy sauce production using a mixed koji-making system
    • Ueki T, Noda Y, Teramoto Y, Ohba R, Ueda S 1994 Practical soy sauce production using a mixed koji-making system. J Ferment Bioeng 78 262-264.
    • (1994) J Ferment Bioeng , vol.78 , pp. 262-264
    • Ueki, T.1    Noda, Y.2    Teramoto, Y.3    Ohba, R.4    Ueda, S.5
  • 20
    • 0000669328 scopus 로고
    • Production of glutaminase by Aspergillus sojae
    • Yamamoto S, Hirooka H 1974a Production of glutaminase by Aspergillus sojae. J Ferment Technol 52 564-569.
    • (1974) J Ferment Technol , vol.52 , pp. 564-569
    • Yamamoto, S.1    Hirooka, H.2
  • 21
    • 0008604913 scopus 로고
    • Partial purification and properties of glutaminase from Aspergillus sojae
    • Yamamoto S, Hirooka H 1974b Partial purification and properties of glutaminase from Aspergillus sojae. J Ferment Technol 52 570-576.
    • (1974) J Ferment Technol , vol.52 , pp. 570-576
    • Yamamoto, S.1    Hirooka, H.2
  • 22
  • 23
    • 0002288430 scopus 로고
    • Studies on high temperature digestion of shoyu koji (part I)
    • Yokotsuka T, Iwasa T, Fuji M 1987 Studies on high temperature digestion of shoyu koji (part I). J Jpn Soy Sauce Res Inst 13 18-25.
    • (1987) J Jpn Soy Sauce Res Inst , vol.13 , pp. 18-25
    • Yokotsuka, T.1    Iwasa, T.2    Fuji, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.