Substrate specificity of alkaline proteinase from Aspergillus sojae, a soy sauce producing fungus
- 1 January 1983
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 11 (3) , 187-200
- https://doi.org/10.1016/0308-8146(83)90102-4
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- On the size of the active site in proteases. I. PapainPublished by Elsevier ,2005
- Effect of citric acid on the stabilization of crystalline acid carboxypeptidase from Penicillium janthinellum.Agricultural and Biological Chemistry, 1981
- Purification of an acid proteinase from Aspergillus saitoi and determination of peptide bond specificityBiochimica et Biophysica Acta (BBA) - Enzymology, 1977
- Action of crystalline acid carboxypeptidase from Penicillium janthinellumBiochimica et Biophysica Acta (BBA) - Enzymology, 1975
- Highly restricted specificity of the serine proteinase aspergillopeptidase BBiochimica et Biophysica Acta (BBA) - Protein Structure, 1974
- Enzymatic Properties of Purified Alkaline Proteinase from Aspergillus sojaeAgricultural and Biological Chemistry, 1970
- Isolation of Alkaline Proteinase from Aspergillus sojae in Homogeneous FormAgricultural and Biological Chemistry, 1967
- Physicochemical Properties and Amino Acid Composition of Alkaline Proteinase from Aspergillus sojaeAgricultural and Biological Chemistry, 1967
- Anion exchange chromatography of oxidized insulin peptidesJournal of Chromatography A, 1966
- Contribution of Hydrophobic Interactions to the Stability of the Globular Conformation of ProteinsJournal of the American Chemical Society, 1962