Changes in structural features of free N-glycan and endoglycosidase activity during tomato fruit ripening

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 11, 2008, Pages 2936-2945

  Nakamura, Kosuke ^a,b   Inoue, Masami ^a   Yoshiie, Takeo ^a   Hosoi, Katsutoshi ^b   Kimura, Yoshinobu ^a  

^a OKAYAMA UNIVERSITY   (Japan)

^b KAGOME CO   (Japan)

Author keywords

De N glycosylation; Endo N acetylglucosaminidase; Free N glycans; Lycopersicon esculentum; Tomato fruit ripening

Indexed keywords

AGRICULTURAL PRODUCTS; ESTERIFICATION; FRUIT JUICES; GLYCOSYLATION; MACHINERY;

DE-N-GLYCOSYLATION; ENDOGLYCOSIDASE; FREE N-GLYCANS; FRUIT RIPENING; GLYCANS; IN PLANTS; LYCOPERSICON ESCULENTUM; MANNOSIDASE; MICROMOLAR CONCENTRATIONS; MOLECULAR SIZES; PHYSIOLOGICAL ROLES; RELATIVE AMOUNTS; RIPENING PROCESSES; SIGNALING MOLECULES; STRUCTURAL FEATURES; TOMATO FRUIT RIPENING; TOMATO FRUITS;

FRUITS;

CONCANAVALIN A; GLYCOPROTEIN; GLYCOSIDASE; MANNOSE; POLYSACCHARIDE;

AFFINITY CHROMATOGRAPHY; ARTICLE; CHEMISTRY; ENZYMOLOGY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PIGMENTATION; TOMATO;

CHROMATOGRAPHY, AFFINITY; CONCANAVALIN A; FRUIT; GLYCOPROTEINS; GLYCOSIDE HYDROLASES; LYCOPERSICON ESCULENTUM; MANNOSE; PIGMENTATION; POLYSACCHARIDES;

LYCOPERSICON ESCULENTUM;

EID: 56749156122     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80414     Document Type: Article

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