Art

J-GLOBAL ID：201602235055038456   Reference number：16A1186914

Structure, molecular evolution, and hydrolytic specificities of largemouth bass pepsins

オオクチバスのペプシンの構造,分子進化と加水分解特異性

Author (5)： Miura Yoko (Division of Biomolecular Science, Graduate School of Natural Sciences, Nagoya City University, Nagoya 467-8501, Japan) ,  Miura Yoko (Department of Health and Nutrition, Nagoya Bunri University, Aichi 492-8213, Japan) ,  Suzuki-Matsubara Mieko (Division of Biomolecular Science, Graduate School of Natural Sciences, Nagoya City University, Nagoya 467-8501, Japan) ,  Kageyama Takashi (Department of Health and Nutrition, Nagoya Bunri University, Aichi 492-8213, Japan) ,  Moriyama Akihiko (Division of Biomolecular Science, Graduate School of Natural Sciences, Nagoya City University, Nagoya 467-8501, Japan)
Material： Comparative Biochemistry and Physiology. B. Biochemistry and Molecular Biology  (Comparative Biochemistry and Physiology. B. Biochemistry & Molecular Biology)
Volume： 192  Page： 49-59  Publication year： Feb. 2016 
JST Material Number： A0956B  ISSN： 1096-4959  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： *Micropterus salmoides ,  *pepsinogen ,  *pepsin ,  molecular structure ,  nucleotide sequence ,  Fishes ,  amino acid residue ,  activity (property) ,  molecular evolution ,  Hydrolysis ,  Substrate Specificity ,  Proteolytic activity

Author keywords (5)： Largemouth bass ,  Pepsin ,  High proteolytic activity ,  Thermodynamicity ,  Molecular evolution

JST classification (3)： Animal biochemistry  (EJ01050P) ,  Enzyme in general  (EB09010D) ,  Structure and chemistry of genes  (EC02020U)

Terms in the title (5)： オオクチバス ,  ペプシン ,  分子進化 ,  加水分解 ,  特異性