Biochemical characterisation of an aminopeptidase with highest preference for lysine from Japanese flounder skeletal muscle

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 679-686

  Chen, Xi ^a,b   Wu, Guo Ping ^c   Cai, Qiu Feng ^a   Liu, Guang Ming ^a   Osatomi, Kiyoshi ^d   Su, Wen Jin ^a   Cao, Min Jie ^a  

^a JIMEI UNIVERSITY   (China)

^b SHANGHAI OCEAN UNIVERSITY   (China)

^c JIANGXI AGRICULTURAL UNIVERSITY   (China)

^d NAGASAKI UNIVERSITY   (Japan)

Author keywords

Characterisation; Japanese flounder; Lysine aminopeptidase; Peptide mass fingerprinting; Purification

Indexed keywords

AMINO PEPTIDASE; AMMONIUM SULPHATE; CHARACTERISATION; FISH MUSCLES; FREE AMINO ACIDS; ISO-ELECTRIC POINTS; JAPANESE FLOUNDER; OPTIMUM TEMPERATURE; PEPTIDE MASS FINGERPRINTING; PURIFIED ENZYME; SKELETAL MUSCLE; TWO-DIMENSIONAL POLYACRYLAMIDE GEL ELECTROPHORESIS;

ACTIVATION ENERGY; AMINO ACIDS; AMMONIUM COMPOUNDS; CHELATION; ELECTROPHORESIS; MANGANESE; MANGANESE COMPOUNDS; MUSCLE; PEPTIDES; PURIFICATION;

ENZYME ACTIVITY;

AMINO ACID; AMINOPEPTIDASE; AMMONIUM SULFATE; BESTATIN; COBALT; EDETIC ACID; LYSINE; LYSINE AMINOPEPTIDASE; MANGANESE; PUROMYCIN; UNCLASSIFIED DRUG; ZINC;

ANIMAL TISSUE; ARTICLE; CHROMATOGRAPHY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; ENZYME SPECIFICITY; FLOUNDER; ISOELECTRIC POINT; KINETICS; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SKELETAL MUSCLE; TEMPERATURE;

PARALICHTHYS OLIVACEUS;

EID: 80052777040     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.109     Document Type: Article

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