Purification and characteristics of trypsin from masu salmon (Oncorhynchus masou) cultured in fresh-water

Fish Physiology and Biochemistry

Volumn 36, Issue 3, 2010, Pages 637-645

  Kanno, Gaku ^a   Yamaguchi, Takahito ^a   Kishimura, Hideki ^a   Yamaha, Etsurou ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Fresh water fish; Masu salmon; Oncorhynchus masou; Phylogenetic tree; Pyloric ceca; Thermal stability; Trypsin

Indexed keywords

BENZYLSULFONYL FLUORIDE; TRYPSIN; TRYPSIN INHIBITOR;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEMISTRY; CHROMATOGRAPHY; ENZYMOLOGY; ISOLATION AND PURIFICATION; JAPAN; METABOLISM; MOLECULAR GENETICS; ONCORHYNCHUS; PH; PHYLOGENY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEQUENCE ANALYSIS; SMALL INTESTINE; TEMPERATURE;

AMINO ACID SEQUENCE; ANIMALS; CHROMATOGRAPHY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; INTESTINE, SMALL; JAPAN; MOLECULAR SEQUENCE DATA; ONCORHYNCHUS; PHENYLMETHYLSULFONYL FLUORIDE; PHYLOGENY; SEQUENCE ANALYSIS, PROTEIN; TEMPERATURE; TRYPSIN; TRYPSIN INHIBITORS;

GLYCINE MAX; ONCORHYNCHUS; ONCORHYNCHUS MASOU;

EID: 77955850822     PISSN: 09201742     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10695-009-9336-4     Document Type: Article

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