IMPROVED METHOD FOR CRYSTALLIZATION OF SWEET POTATO BETA-AMYLASE

被引：57

作者：

TAKEDA, Y

HIZUKURI, S

机构：

[1] Faculty of Agriculture, Department of Agricultural Chemistry, Kagoshima University, Kagoshima

来源：

关键词：

D O I：

10.1016/0005-2744(69)90442-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：469 / &

共 8 条

[1] BALLS AK, 1948, J BIOL CHEM, V173, P9
[2] BERGMEYER HU, 1963, METHOD ENZYMAT AN, P783
[3] ENGLARD S, 1950, J BIOL CHEM, V187, P213
[4] HODGE JE, 1962, METHODS CARBOHYDRATE, V1, P386
[5] ITO M, 1956, J AGR CHEM SOC JAPAN, V30, P795
[6] LOWRY OH, 1951, J BIOL CHEM, V193, P265
[7] AN IMPROVED METHOD FOR PURIFICATION OF SWEET POTATO BETA-AMYLASE
NAKAYAMA, S
AMAGASE, S
[J]. JOURNAL OF BIOCHEMISTRY, 1963, 54 (04) : 375 - &
[8] INFLUENCE OF SULFHYDRYL GROUPS ON ACTIVITY OF SWEET POTATO BETA-AMYLASE
THOMA, JA
KOSHLAND, DE
SHINKE, R
RUSCICA, J
[J]. BIOCHEMISTRY, 1965, 4 (04) : 714 - &