Purification and characterisation of trypsins from the pyloric caeca of mandarin fish (Siniperca chuatsi)

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 352-360

  Lu, Bao Ju ^a   Zhou, Li Gen ^b   Cai, Qiu Feng ^a   Hara, Kenji ^c   Maeda, Asami ^c   Su, Wen Jin ^a   Cao, Min Jie ^a  

^a JIMEI UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^c NAGASAKI UNIVERSITY   (Japan)

Author keywords

Homology; Immunoblotting; Purification; Siniperca chuatsi; Trypsins

Indexed keywords

2 DIETHYLAMINOETHANOL; ALANINE; ALUMINUM; BARIUM ION; CALCIUM; CASEIN; COBALT; COPPER ION; GLUTAMIC ACID; GLYCINE; HISTIDINE; IRON; ISOLEUCINE; MAGNESIUM ION; MANGANESE; SEPHAROSE; TERT BUTYLOXYCARBONYLPHENYLALANYLSERYLARGININE 4 METHYLCOUMARYL 7 AMIDE; TRYPSIN; TRYPSIN A; TRYPSIN B; TRYPSIN INHIBITOR; TYROSINE; UNCLASSIFIED DRUG; VALINE; ZINC ION;

AMINO ACID SEQUENCE; AMINO TERMINAL SEQUENCE; ARTICLE; CARP; CECUM; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; ENZYME STABILITY; ENZYME SUBSTRATE; FISH; IMMUNOBLOTTING; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PYLORUS; ZYMOGRAPHY;

CYPRINUS CARPIO; SINIPERCA CHUATSI;

EID: 41949139655     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.010     Document Type: Article

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