来自肠系膜芽孢杆菌76的凝乳蛋白酶的制备及一些化学特性
Preparation and some chemical characteristics of milk-clotting protease from Bacillus mesentericus 76.
作者信息
Mesrob B K, Vassileva R A
出版信息
Int J Pept Protein Res. 1981 Jan;17(1):89-92. doi: 10.1111/j.1399-3011.1981.tb01971.x.
Abstract
Pure milk-clotting protease (MCP-76) is isolated by isotachophoresis at pH 5.0. The native molecule has only one protein chain. It is a metaloenzyme containing zinc. The pure MCP-76 has a molecular weight of 33 000 (+/- 1500) and by diphenyl-indenonyl-isothiocyanate method showed arginine as N-terminal amino acid.
摘要
纯牛奶凝块蛋白酶（MCP - 76）在pH 5.0条件下通过等速电泳分离得到。天然分子仅含有一条蛋白质链。它是一种含锌的金属酶。纯MCP - 76的分子量为33000（±1500），通过二苯基茚满基异硫氰酸酯法显示精氨酸为N端氨基酸。
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