Purification and characterization of an aminopeptidase from the edible basidiomycete Grifola frondosa

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 2, 2001, Pages 424-427

  Nishiwaki, Toshikazu ^a,b   Hayashi, Kiyoshi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Niigata Agricultural Research Institutes   (Japan)

Author keywords

Aminopeptidase; Enzyme characteristics; Grifola frondosa; Purification

Indexed keywords

1,10 PHENANTHROLINE; 1,10-PHENANTHROLINE; AMINOPEPTIDASE; BESTATIN; DIVALENT CATION; DRUG DERIVATIVE; EDETIC ACID; LEUCINE; PHENANTHROLINE DERIVATIVE;

AGARICALES; AMINO ACID SEQUENCE; ARTICLE; CHEMISTRY; DRUG ANTAGONISM; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; HEAT; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; MOLECULAR WEIGHT; PH;

AGARICALES; AMINO ACID SEQUENCE; AMINOPEPTIDASES; CATIONS, DIVALENT; EDETIC ACID; ENZYME STABILITY; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; LEUCINE; MOLECULAR WEIGHT; PHENANTHROLINES; SUBSTRATE SPECIFICITY;

EID: 0035259134     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.424     Document Type: Article

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