The cooperative character of phenylalanine binding by a protein fraction isolated from baker's yeast membranes.
D000596:Amino Acids; D001667:Binding, Competitive; D002247:Carbon Isotopes; D002462:Cell Membrane; D002848:Chromatography, DEAE-Cellulose; D002850:Chromatography, Gel; D003956:Dialysis; D004355:Drug Stability; D004591:Electrophoresis, Polyacrylamide Gel; D005656:Fungal Proteins / Q000032:analysis / Q000302:isolation & purification; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008074:Lipoproteins / Q000032:analysis; D010649:Phenylalanine; D011485:Protein Binding; D012995:Solubility; D013056:Spectrophotometry, Ultraviolet; D013501:Surface-Active Agents; D014461:Ultracentrifugation
D000596:Amino Acids; D002247:Carbon Isotopes; D005656:Fungal Proteins; D008074:Lipoproteins; D013501:Surface-Active Agents; D010649:Phenylalanine