Degradation of α-amylase fromAspergillus oryzae with firmly bound proteinases at pH 3.0
- 1 July 1986
- journal article
- research article
- Published by Springer Nature in Current Microbiology
- Vol. 14 (4) , 235-239
- https://doi.org/10.1007/bf01568525
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Multiple forms of protyrosinase from Aspergillus oryzae and their mode of activation at pH 3.0Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1984
- Substrate specificity of alkaline proteinase from Aspergillus sojae, a soy sauce producing fungusFood Chemistry, 1983
- The complete amino acid sequence of taka-amylase A.Proceedings of the Japan Academy, Series B, 1982
- Initial sites of insulin cleavage and stereospecificity of carboxyl proteinases from Aspergillus sojae and Pycnoporus coccineusBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1981
- Purification of an acid proteinase from Aspergillus saitoi and determination of peptide bond specificityBiochimica et Biophysica Acta (BBA) - Enzymology, 1977
- The Purification of the Extracellular Acid Protease ofRhodotorula glutinisK-24 and Its General PropertiesAgricultural and Biological Chemistry, 1972
- Purification and characterization of a new type of acid carboxypeptidase from AspergillusBiochimica et Biophysica Acta (BBA) - Enzymology, 1972
- Chromatography of Taka-Amylase A on Diethylaminoethyl-Cellulose ColumnThe Journal of Biochemistry, 1963
- Disk Electrophoresis of Basic Proteins and Peptides on Polyacrylamide GelsNature, 1962