Isolation, purification and properties of the peroxidase from the hull of Glycine max var HH2

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 779-785

  Liu, Wen ^a   Fang, Jing ^a   Zhu, Wen Miao ^b   Gao, Pei Ji ^a  

^a SHANDONG UNIVERSITY   (China)

^b SHANDONG UNIVERSITY SCHOOL OF MEDICINE   (China)

Author keywords

Glycine max; Properties; Purification; Soybean hull peroxidase; Thermostable enzyme

Indexed keywords

AFFINITY CHROMATOGRAPHY; AMMONIUM SULFATE; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME INHIBITOR; ENZYME ISOLATION; ENZYME PURIFICATION; ENZYME STABILITY; FRACTIONATION; GEL FILTRATION; IRON; ISOELECTRIC POINT; MOLECULAR WEIGHT; PEROXIDASE; PH; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; SILVER; THERMOSTABILITY;

GLYCINE MAX;

EID: 0032940843     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199904)79:5<779::AID-JSFA252>3.0.CO;2-9     Document Type: Article

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