Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.794-798
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- 1995
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- 0367-6293(pISSN)
Deamidation on Glutaminyl and Asparaginyl Residues of Protein by Neutrase
Neutrase에 의한 glutamine과 aspargine 잔기의 탈아미드화
- Kim, Hyo-Sun (Dept.of Food Science and Technology, Cheju National University) ;
- Kang, Yeung-Joo (Dept.of Food Science and Technology, Cheju National University)
- Published : 1995.10.31
Abstract
Deamidation by neutrase on glutaminyl and asparaginyl residues of protein was examined. The optimum pH and temperature for BSA(bovine serum albumin) deamidation by neutrase were 10 and
식품단백질의 효율적인 이용을 위하여 neutrase에 의한 glutamine과 asparagine 잔기의 탈아미드화에 관한 연구를 행하였다. Neutrase에 의한 BSA의 최적반응 조건은