Partial characterization of dextran-degrading enzyme obtained from blue cheese.
Wang
Y
Y
Dairy Science Laboratory, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan.
Suzuki
A
A
Tanaka
T
T
Kumura
H
H
Shimazaki
K
K
D000595:Amino Acid Sequence; D000681:Amylases; D002611:Cheese; D002850:Chromatography, Gel / Q000662:veterinary; D002855:Chromatography, Thin Layer / Q000662:veterinary; D003911:Dextrans / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D007525:Isoelectric Focusing; D007526:Isoelectric Point; D008969:Molecular Sequence Data; D008970:Molecular Weight; D009844:Oligosaccharides / Q000737:chemistry* / Q000302:isolation & purification; D010407:Penicillium / Q000201:enzymology*; D017386:Sequence Homology, Amino Acid
D003911:Dextrans; D009844:Oligosaccharides; C021705:maltooligosaccharides; C025614:sephadex; D000681:Amylases