Temperature and pH sensitivity of trypsins from atlantic salmon (Salmo salar) in comparison with bovine and porcine trypsin-Reference-Cited by-同舟云学术

Temperature and pH sensitivity of trypsins from atlantic salmon (Salmo salar) in comparison with bovine and porcine trypsin

Published:1996-09 Issue:1 Volume:115 Page:33-45
ISSN:1096-4959
Container-title:Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology
language:en
Short-container-title:Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology

Author:

Outzen Heidi,Berglund Gunnar I.,Smalås Arne O.,Willassen Nils P.

Publisher

Elsevier BV

Subject

Molecular Biology,Physiology,Biochemistry

Reference39 articles.

1. Structural and kinetic properties of chymotrypsin from Atlantic cod (Gadus morhua);Asgeirsson,1991

2. Properties of elastase from Atlantic cod, a cold-adapted proteinase;Asgeirsson;Biochimica et Biophysica Acta,1993

3. Purification and characterization of trypsin from the poikilotherm Gadus morhua;Asgeirsson;Eur. J. Biochem.,1989

4. Structure of anionic salmon trypsin in a second crystal form;Berglund;Acta Cryst.,1995

5. Crystallization and preliminary X-ray crystal-lographic studies of native elastase from North Atlantic salmon (Salmo salar);Berglund;Acta Cryst.,1995

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