Influence of phosphorylation on proteolytic cleavage

Journal of Liquid Chromatography and Related Technologies

Volumn 25, Issue 13-15, 2002, Pages 2307-2314

  Hynek, Radovan ^a   Zuzalkova, Lenka ^a   Sikac, Zdenek ^a   Kas, Jan ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Casein; Cheese ripening; Phosphoproteins; Proteolytic cleavage; Trypsin

Indexed keywords

AMINO ACIDS; ENZYME INHIBITION; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CLEAVAGE; PHOSPHORYLATION;

BIOCHEMISTRY;

ALKALINE PHOSPHATASE; AMINO ACID; CASEIN; PEPTIDE; PHOSPHOPROTEIN; PROTEIN; TRYPSIN;

MODEL; PROTEIN DEGRADATION; PROTEIN PHOSPHORYLATION; REACTION ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REVIEW;

EID: 0036384778     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120014005     Document Type: Review

References (5)

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