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Volumn 344, Issue 13, 2009, Pages 1682-1686
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The influence of N-glycosylation on biochemical properties of Amy1, an α-amylase from the yeast Cryptococcus flavus
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Author keywords
Amylase, N glycosylation; Cryptococcus flavus; Tunicamycin
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Indexed keywords
ACTIVITY DETECTION;
BIOCHEMICAL PROPERTIES;
CRYPTOCOCCUS FLAVUS;
GLYCOSYLATED;
HIGH TEMPERATURE;
N-GLYCOSYLATION;
NATIVE ENZYMES;
OPTIMUM PH;
OPTIMUM TEMPERATURE;
PROTEOLYTIC ENZYME;
SDS-PAGE;
TUNICAMYCIN;
ANTIBIOTICS;
DIFFUSERS (OPTICAL);
ENZYMES;
ESTERIFICATION;
GELATION;
GLYCOSYLATION;
MERCURY (METAL);
PH EFFECTS;
YEAST;
ENZYME ACTIVITY;
AMYLASE;
COPPER ION;
MERCURY;
TRYPSIN;
TUNICAMYCIN;
ARTICLE;
CONCENTRATION RESPONSE;
CONTROLLED STUDY;
CRYPTOCOCCUS;
CRYPTOCOCCUS FLAVUS;
CULTURE MEDIUM;
DEGLYCOSYLATION;
ENZYME ACTIVITY;
ENZYME INACTIVATION;
ENZYME RELEASE;
ENZYME STABILITY;
ENZYME SYNTHESIS;
FUNGUS GROWTH;
GLYCOSYLATION;
HIGH TEMPERATURE;
MOLECULAR WEIGHT;
NONHUMAN;
PH;
POLYACRYLAMIDE GEL ELECTROPHORESIS;
PRIORITY JOURNAL;
PROTEIN FOLDING;
ALPHA-AMYLASES;
CELL PROLIFERATION;
CRYPTOCOCCUS;
EXTRACELLULAR SPACE;
GLYCOSYLATION;
INTRACELLULAR SPACE;
NITROGEN;
TUNICAMYCIN;
CRYPTOCOCCUS FLAVUS;
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EID: 68949181892
PISSN: 00086215
EISSN: None
Source Type: Journal
DOI: 10.1016/j.carres.2009.06.006 Document Type: Article |
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Times cited : (18)
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References (20)
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