Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus-Reference-Cited by-同舟云学术

Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus

Published:2018-05 Issue: Volume:248 Page:304-311
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Giannoglou M.,Alexandrakis Z.,Stavros Ph.,Katsaros G.,Katapodis P.,Nounesis G.,Taoukis P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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4. Characterization of a peptidase from Lactococcus lactis subsp. cremoris HP that hydrolyses di- and tripeptides containing proline or hydrophobic residues as the aminoterminal amino acid;Baankreis;Systematic and Applied Microbiology,1991

5. The Molybdate-Binding Protein (ModA) of the Phytopathogen Xanthomonas axonopodis pv citri;Balan;Protein Expression and Purification,2006

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