izvor podataka: crosbi
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Purification and properties of glutamyl aminopeptidase from chicken egg-white (CROSBI ID 187076)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Petrović, Siniša ; Vitale, Ljubinka
Purification and properties of glutamyl aminopeptidase from chicken egg-white // Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology, 95 (1990), 3; 589-595. doi: 10.1016/0305-0491(90)90026-P
Podaci o odgovornosti
Petrović, Siniša ; Vitale, Ljubinka
engleski
Purification and properties of glutamyl aminopeptidase from chicken egg-white
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.
glutamyl aminopeptidase ; purification ; egg-white
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Podaci o izdanju
95 (3)
1990.
589-595
objavljeno
1096-4959
10.1016/0305-0491(90)90026-P
Povezanost rada
Povezane osobe
Povezane ustanove
