Properties and Thermostability of Gelatin-degrading Proteinases in the Fruit of Actinidia chinensis (Kiwifruit) |
오순자
(제주대학교 생명과학과ㆍ기초과학연구소)
김성철 (농촌진흥청 제주농업시험장) 고석찬 (제주대학교 생명과학과ㆍ기초과학연구소) |
1 |
Anionic proteinase from Actinidia chinensis preparation and properties of the crystalline enzyme
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DOI ScienceOn |
2 |
Introduction to industrial enzymology
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3 |
Industrial applications: Proteins
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4 |
Purification and characterization of six kiwifruit proteases isolated with two ion-exchange resins, Toyopearl-SuperQ and Bakerbond WP-PEI
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DOI ScienceOn |
5 |
Roles of proteolytic enzymes in interactions of plants with other organisms
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6 |
Studies on the characterization of protease in the Korean Kiwi fruit and its possibility of industrial application
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7 |
Induction by salicylic acid and characterization of PR-proteinases from bulbs of Lilium formosanum Wallace
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과학기술학회마을 |
8 |
Modification of functional properties of casein by kiwifruit protease
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9 |
Comparison of key characteristics of industrial enzymes by type and source
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10 |
The properties of proteolytic enzymes in fruits (pear, kiwifruit, fig, pineapple and papaya)
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과학기술학회마을 |
11 |
Purification and characterization of kiwifruit protease
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12 |
Purification and circular dichroism studies of multiple forms of actinidin from Actinidia chinensis (kiwifruit)
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DOI ScienceOn |
13 |
Electrophoretic analysis of plasminogen activators in polyacrylamide gels containing sodium dodecyl sulfate and copolymerized substrates
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DOI ScienceOn |