Purification and characterization of cathepsin B from the gut of the sea cucumber (Stichopus japonicas)

Food Science and Biotechnology

Volumn 20, Issue 4, 2011, Pages 919-925

  Sun, Li Ming ^a   Zhu, Bei Wei ^a   Wu, Hai tao ^a   Yu, Lei ^a   Zhou, Da Yong ^a   Dong, Xiuping ^a   Yang, Jing Feng ^a   Li, Dong Mei ^a   Ye, Wen Xiu ^a   Murata, Yoshiyuki ^b  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b OKAYAMA UNIVERSITY   (Japan)

Author keywords

cathepsin B; characterization; purification; sea cucumber (Stichopus japonicus)

Indexed keywords

AMINO ACID SEQUENCE; AMMONIUM SULFATE; CATHEPSIN B; CYSTEINE PROTEASE; IODOACETIC ACID; OPTIMUM ACTIVITY; PURIFIED ENZYME; PURIFIED PROTEIN; SDS-PAGE; SEA CUCUMBER; SEPHADEX; SINGLE BAND; SULFHYDRYL GROUPS;

AMINO ACIDS; AMMONIUM COMPOUNDS; ENZYME ACTIVITY; GEL PERMEATION CHROMATOGRAPHY; ION EXCHANGE; MASS SPECTROMETRY;

PURIFICATION;

HOLOTHUROIDEA; STICHOPUS; STICHOPUS JAPONICUS;

EID: 80053935097     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0127-1     Document Type: Article

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