Pregled bibliografske jedinice broj: 599011
Purification and properties of glutamyl aminopeptidase from chicken egg-white
Purification and properties of glutamyl aminopeptidase from chicken egg-white // Comparative Biochemistry and Physiology. B, 95 (1990), 3; 589-595 doi:10.1016/0305-0491(90)90026-P (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 599011 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Purification and properties of glutamyl aminopeptidase from chicken egg-white
Autori
Petrović, Siniša ; Vitale, Ljubinka
Izvornik
Comparative Biochemistry and Physiology. B (1096-4959) 95
(1990), 3;
589-595
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
glutamyl aminopeptidase ; purification ; egg-white
Sažetak
Glutamyl aminopeptidase from egg-white was isolated in electrophoretically homogenous form and characterized. The enzyme hydrolyzed alpha-glutamyl residue at the NH2-end of synthetic substrates. The enzyme is a dimer with a Mr of 320000 and pI of 4.2. Its optimal pH and temperature are 7.6 and 60C, respectively.
Izvorni jezik
Engleski
Znanstvena područja
Biologija
POVEZANOST RADA
Ustanove:
Institut "Ruđer Bošković", Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
