메뉴 건너뛰기




Volumn 38, Issue 4, 2002, Pages 571-579

Purification and characterization of a hydrophobic amino acid-Specific endopeptidase from Halobacterium halobium S9 with potential application in debittering of protein hydrolysates

Author keywords

Debittering; Endopeptidase; Halobacterium halobium; Halophilic; Purification

Indexed keywords

HALOBACTERIUM SALINARUM;

EID: 0037010769     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(02)00180-2     Document Type: Article
Times cited : (40)

References (18)
  • 1
    • 0011429341 scopus 로고
    • Applying proteolytic enzymes on soybean. 1. Proteolytic enzyme treatment of soybean and its effect on the flavor
    • Fujimaki M, Kato H, Arai S, Tamaki E. Applying proteolytic enzymes on soybean. 1. Proteolytic enzyme treatment of soybean and its effect on the flavor. Food Technol 1968;22:889-92.
    • (1968) Food Technol , vol.22 , pp. 889-892
    • Fujimaki, M.1    Kato, H.2    Arai, S.3    Tamaki, E.4
  • 2
    • 0001311479 scopus 로고
    • Purification and debittering effect of aminopeptidase II from Penicillium caseicolum
    • Matsuoka H, Fuke Y, Kaminogawa S, Yamauchi K. Purification and debittering effect of aminopeptidase II from Penicillium caseicolum. J Agric Food Chem 1991;39:1392-6.
    • (1991) J Agric Food Chem , vol.39 , pp. 1392-1396
    • Matsuoka, H.1    Fuke, Y.2    Kaminogawa, S.3    Yamauchi, K.4
  • 3
    • 0033255155 scopus 로고    scopus 로고
    • Amino acid sequence analysis of bitter peptides from a soybean proglycinin subunit synthesized in Escherichia coli
    • Kim MR, Choi SY, Kim CS, Kim CW, Utsumi S, Lee CH. Amino acid sequence analysis of bitter peptides from a soybean proglycinin subunit synthesized in Escherichia coli. Bioscie Biotechnol Biochem 1999;63(12):2069-74.
    • (1999) Bioscie Biotechnol Biochem , vol.63 , Issue.12 , pp. 2069-2074
    • Kim, M.R.1    Choi, S.Y.2    Kim, C.S.3    Kim, C.W.4    Utsumi, S.5    Lee, C.H.6
  • 4
    • 0000015726 scopus 로고
    • Mechanism of digestion of bitter peptides from a fish protein concentrate by wheat carboxypeptidase
    • Umetsu H, Ichishima E. Mechanism of digestion of bitter peptides from a fish protein concentrate by wheat carboxypeptidase. Nippon Shokuhin Kogyo Gakkaishi 1985;32:281-7.
    • (1985) Nippon Shokuhin Kogyo Gakkaishi , vol.32 , pp. 281-287
    • Umetsu, H.1    Ichishima, E.2
  • 7
    • 0033603539 scopus 로고    scopus 로고
    • Phylogenetic classification and the universal tree
    • Doolittle WF. Phylogenetic classification and the universal tree. Science 1999;284(5423):2124-9.
    • (1999) Science , vol.284 , Issue.5423 , pp. 2124-2129
    • Doolittle, W.F.1
  • 9
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during the assembly of the head of bacteriophage T4
    • Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature (London) 1970;227:680-5.
    • (1970) Nature (London) , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 10
    • 0025112926 scopus 로고
    • Halophilic extracellular protease from a halophilic archaebacterium strain 172 P1
    • Kamekura M, Seno YA. Halophilic extracellular protease from a halophilic archaebacterium strain 172 P1. Biochem Cell Biol 1990;68:352-9.
    • (1990) Biochem Cell Biol , vol.68 , pp. 352-359
    • Kamekura, M.1    Seno, Y.A.2
  • 11
    • 0032497335 scopus 로고    scopus 로고
    • The amino acid sequences of carboxypeptidase's I and II from Aspergillus niger and their stability in the presence of divalent cations
    • Svendsen I, Dal Degan F. The amino acid sequences of carboxypeptidase's I and II from Aspergillus niger and their stability in the presence of divalent cations. Biochim Biophys Acta 1998;1387(1-2):369-77.
    • (1998) Biochim Biophys Acta , vol.1387 , Issue.1-2 , pp. 369-377
    • Svendsen, I.1    Dal Degan, F.2
  • 12
    • 0034297227 scopus 로고    scopus 로고
    • Purification and Characterization of a basic amino acid- specific peptidase from seeds of a jack bean (Canavalia ensiformis)
    • Osikawa K, Aoki KI, Yoshino Y, Terada S. Purification and Characterization of a basic amino acid- specific peptidase from seeds of a jack bean (Canavalia ensiformis). Biosci Biotechnol Biochem 2000;64(10):2186-92.
    • (2000) Biosci Biotechnol Biochem , vol.64 , Issue.10 , pp. 2186-2192
    • Osikawa, K.1    Aoki, K.I.2    Yoshino, Y.3    Terada, S.4
  • 14
    • 0011485580 scopus 로고
    • The proteolytic system of starter streptococci: The critical point in cheese making
    • Exterkate FA. The proteolytic system of starter streptococci: The critical point in cheese making. Neth Milk Dairy J 1983;94:37-41.
    • (1983) Neth Milk Dairy J , vol.94 , pp. 37-41
    • Exterkate, F.A.1
  • 15
    • 0000974831 scopus 로고
    • Bitterness of Peptides: Amino acid composition and chain length
    • JC Bondreau editor, Food Taste Chemistry, Washington, D.C.: American Chemical Society
    • Ney KH. Bitterness of Peptides: Amino acid composition and chain length. In: JC Bondreau editor, Food Taste Chemistry, ACS Symp. Ser. 115, Washington, D.C.: American Chemical Society; 1979. p. 149-173.
    • (1979) ACS Symp. Ser. , vol.115 , pp. 149-173
    • Ney, K.H.1
  • 18
    • 0000913116 scopus 로고
    • Production of peptide hemoglobin hydrolysis: Bitterness demonstration and characterization
    • Aubes-Dufau I, Seris JL, Combes D. Production of peptide hemoglobin hydrolysis: Bitterness demonstration and characterization. J Agric Food Chem 1995;43:1982-8.
    • (1995) J Agric Food Chem , vol.43 , pp. 1982-1988
    • Aubes-Dufau, I.1    Seris, J.L.2    Combes, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.