Purification and characterisation of trypsins from the pyloric caeca of mandarin fish (Siniperca chuatsi)
文献类型: 外文期刊
第一作者: Lu, Bao-Ju
作者: Lu, Bao-Ju;Cai, Qiu-Feng;Su, Wen-Jin;Cao, Min-Jie;Zhou, Li-Gen;Hara, Kenji;Maeda, Asami
作者机构:
关键词: trypsins;siniperca chuatsi;purification;immunoblotting;homology
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: Two trypsins of anionic form (trypsin A) and cationic form (trypsin B) from the pyloric caeca of mandarin fish (Siniperca chuatsi) were highly purified by a series of chromatographies, including DEAE-Sephacel, Sephacryl S-200 HR, Q-Sepharose or SP-Sepharo
分类号: TS201`TS264`TS201.2
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