Isolation and characterization of an aspartic protease able to hydrolyze and decolorize heme proteins from Aspergillus glaucus-Reference-Cited by-同舟云学术

Isolation and characterization of an aspartic protease able to hydrolyze and decolorize heme proteins from Aspergillus glaucus

Published:2018-10-09 Issue:4 Volume:99 Page:2042-2047
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Takenaka Shinji¹^ORCID,Lim Lihui¹,Fukami Takashi¹,Yokota Satoko²,Doi Mikiharu²

Affiliation:

1. Division of Agrobioscience, Graduate School of Agricultural Science; Kobe University; Kobe Japan

2. Marutomo Co., Ltd; Iyo Japan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9339/fullpdf

Reference36 articles.

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4. Purification and characterization of lipases from Aspergillus repens and Eurotium herbariorum NU-2 used in “Katsuobushi” Molding;Kaminishi;Fish Sci,1999

5. Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi);Aoki;J Sci Food Agric,2013

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