Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 248-256

  Sinsuwan, Sornchai ^a   Rodtong, Sureelak ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

NaCI activated proteinase; Organic solvent stable proteinase; Subtilisln like proteinase; Virgibacillus sp

Indexed keywords

BACTERIAL PROTEIN; PEPTIDE HYDROLASE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACILLACEAE; CHEMISTRY; DIMERIZATION; ENZYME ACTIVATION; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; FISH; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR WEIGHT; PROTEIN BINDING; SEA FOOD;

ANIMALS; BACILLACEAE; BACTERIAL PROTEINS; DIMERIZATION; ENZYME ACTIVATION; ENZYME STABILITY; FISH PRODUCTS; FISHES; MOLECULAR WEIGHT; PEPTIDE HYDROLASES; PROTEIN BINDING; SODIUM CHLORIDE; SUBSTRATE SPECIFICITY;

ENGRAULIDAE; VIRGIBACILLUS;

EID: 75249107560     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902479k     Document Type: Article

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