Bioscience, Biotechnology and Biochemistry 2003-Jul
Purification and characterization of purple acid phosphatase PAP1 from dry powder of sweet potato.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
De link wordt op het klembord opgeslagen
Sleutelwoorden
Abstract
Purple acid phosphatase (PAP) was purified from sweet potato dry powder, which is used as a food additive. Spectrometric and enzymatic analyses, and analysis of the amino-terminal sequence indicated that the purified purple acid phosphatase was PAP1. High activity in neutral and acidic conditions, broad substrate specificity, and good thermal stability of PAP1 suggest the possibility of practical applications of PAP1.
