Tissue abundance and characterization of two purified proteins with allantoinase activity from French bean (Phaseolus vulgaris)

Physiologia Plantarum

Volumn 131, Issue 3, 2007, Pages 355-366

  Raso, María José ^a   Pineda, Manuel ^a   Piedras, Pedro ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALLANTOIC ACID; ALLANTOINASE ACTIVITY; DIETHYLAMINOETHYL (DEAE); FRENCH BEAN PLANTS;

BIOSYNTHESIS; FRUITS; HYDROLYSIS; REACTION KINETICS; SEED; TISSUE;

ENZYME ACTIVITY;

ALLANTOINASE; AMIDASE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; BEAN; CHEMISTRY; ENZYME STABILITY; FRUIT; GEL CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; MOLECULAR WEIGHT; PLANT ROOT; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE;

AMIDOHYDROLASES; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, ION EXCHANGE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME STABILITY; FRUIT; KINETICS; MOLECULAR WEIGHT; PHASEOLUS; PLANT PROTEINS; PLANT ROOTS; SEEDS; TEMPERATURE;

PHASEOLUS VULGARIS;

EID: 34848846915     PISSN: 00319317     EISSN: 13993054     Source Type: Journal    
DOI: 10.1111/j.1399-3054.2007.00969.x     Document Type: Article

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