Effect of Glycosylation Modification (N-Q-108I → N-Q-108T) on the Freezing Stability of Recombinant Chicken Cystatin Overexpressed in Pichia pastoris X-33-Reference-Cited by-同舟云学术

Effect of Glycosylation Modification (N-Q-108I → N-Q-108T) on the Freezing Stability of Recombinant Chicken Cystatin Overexpressed in Pichia pastoris X-33

Published:2002-08-03 Issue:19 Volume:50 Page:5313-5317
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Shann-Tzong¹,Chen Gen-Hung¹,Tang Shye-Jye¹,Chen Ching-San¹

Affiliation:

1. Department of Food Science and Institute of Marine Biotechnology, National Taiwan Ocean University, Keelung, Taiwan 202, and Institute of Botany, Academia Sinica, Nankung, Taipei 11529, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0200321

Reference34 articles.

1. Barrett, A. J.; Rawlings, N. D.; Davies, M. E.; Machleidt, W.; Salvesen, G.; Turk, V. InProteinaseInhibitors; Barrett, A. J., Salvesen, G., Eds.; Elsevier Science Publishers: Amsterdam, The Netherlands, 1986; pp 515−569.

2. Cystatin, a protein inhibitor of cysteine proteinases. Improved purification from egg white, characterization, and detection in chicken serum

3. The cystatins: a new class of peptidase inhibitors

4. Ficin and papain inhibitor from chicken egg white

5. The cystatins: Protein inhibitors of cysteine proteinases

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