Novel cross-linked alcohol-insoluble solid (CL-AIS) affinity gel from pea pod for pectinesterase purification

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7991-7996

  Wu, Ming Chang ^a   Lin, Guan Hui ^a   Wang, Yuh Tai ^b   Jiang, Chii Ming ^c   Chang, Hung Min ^d  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b HSING WU UNIVERSITY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^d NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Affinity gel chromatography; Alcohol insoluble solids; Pea pod; Pectin esterase

Indexed keywords

ALCOHOL DERIVATIVE; CARBOXYLESTERASE; CROSS LINKING REAGENT; PECTINESTERASE;

AFFINITY CHROMATOGRAPHY; ARTICLE; CHEMISTRY; CUCUMBER; ENZYMOLOGY; ESTERIFICATION; FICUS; GEL; ISOLATION AND PURIFICATION; PEA; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY;

ALCOHOLS; CARBOXYLIC ESTER HYDROLASES; CHROMATOGRAPHY, AFFINITY; CROSS-LINKING REAGENTS; CUCURBITACEAE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ESTERIFICATION; FICUS; GELS; PEAS; SOLUBILITY;

FICUS AWKEOTSANG; PISUM SATIVUM; SECHIUM EDULE;

EID: 27144458759     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050574t     Document Type: Article

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