The chemistry of xanthine oxidase. 9. An improved method of preparing the bovine milk enzyme.
作者信息
Gilbert D A, Bergel F
出版信息
Biochem J. 1964 Feb;90(2):350-3. doi: 10.1042/bj0900350.
Abstract
摘要
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The chemistry of xanthine oxidase. 9. An improved method of preparing the bovine milk enzyme.黄嘌呤氧化酶的化学性质。9. 一种制备牛乳酶的改进方法。
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本文引用的文献
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The chemistry of xanthine oxidase. 8. Electronspin-resonance measurements during the enzymic reaction.黄嘌呤氧化酶的化学性质。8. 酶促反应过程中的电子自旋共振测量。
Biochem J. 1961 Oct;81(1):196-9. doi: 10.1042/bj0810196.
2
The chemistry of xanthine oxidase. 6. Variations in stability and the presence of an inhibitor in certain preparations.黄嘌呤氧化酶的化学性质。6. 某些制剂中稳定性的变化及一种抑制剂的存在。
Biochem J. 1959 Dec;73(4):690-4. doi: 10.1042/bj0730690.
3
The chemistry of xanthine oxidase. The problems of enzyme inactivation and stabilization.黄嘌呤氧化酶的化学性质。酶失活与稳定的问题。
Biochem J. 1959 Sep;73(1):182-92. doi: 10.1042/bj0730182.
4
Gel filtration: a method for desalting and group separation.凝胶过滤：一种脱盐和分组分离的方法。
Nature. 1959 Jun 13;183(4676):1657-9. doi: 10.1038/1831657a0.
5
Anti-tumour and biochemical effects of purified bovine xanthine oxidase in C3H and C mice.
Nature. 1958 Oct 25;182(4643):1144-6. doi: 10.1038/1821144a0.
6
Comparative properties of microsomes from cow's milk and from mammary gland. 1. Enzymic activities.牛奶和乳腺微粒体的比较特性。1. 酶活性。
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Stabilization of xanthine oxidase activity by salicylate.水杨酸盐对黄嘌呤氧化酶活性的稳定作用。
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