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Results: 1-11 |
Results: 11
Effects of calnexin deletion in Saccharomyces cerevisiae on the secretion of glycosylated lysozymes
Authors: Song, YT Sata, J Saito, A Usui, M Azakami, H Kato, A
Citation: Yt. Song et al., Effects of calnexin deletion in Saccharomyces cerevisiae on the secretion of glycosylated lysozymes, J BIOCHEM, 130(6), 2001, pp. 757-764
Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE
Authors: Arita, K Babiker, EE Azakami, H Kato, A
Citation: K. Arita et al., Effect of chemical and genetic attachment of polysaccharides to proteins on the production of IgG and IgE, J AGR FOOD, 49(4), 2001, pp. 2030-2036
In vivo glycosylation suppresses the aggregation of amyloidogenic hen egg white lysozymes expressed in yeast
Authors: Song, YT Azakami, H Hamasu, M Kato, A
Citation: Yt. Song et al., In vivo glycosylation suppresses the aggregation of amyloidogenic hen egg white lysozymes expressed in yeast, FEBS LETTER, 491(1-2), 2001, pp. 63-66
Enthalpic destabilization of glycosylated lysozymes constructed by geneticmodification
Authors: Kato, A Nakamura, S Ban, M Azakami, H Yutani, K
Citation: A. Kato et al., Enthalpic destabilization of glycosylated lysozymes constructed by geneticmodification, BBA-PROT ST, 1481(1), 2000, pp. 88-96
Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation
Authors: Liu, S Azakami, H Kato, A
Citation: S. Liu et al., Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation, NAHRUNG, 44(6), 2000, pp. 407-410
Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress
Authors: Khan, MAS Nakamura, S Ogawa, M Akita, E Azakami, H Kato, A
Citation: Mas. Khan et al., Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress, J AGR FOOD, 48(5), 2000, pp. 1503-1506
Lipophilization of lysozyme by short and middle chain fatty acids
Authors: Liu, ST Sugimoto, T Azakami, H Kato, A
Citation: St. Liu et al., Lipophilization of lysozyme by short and middle chain fatty acids, J AGR FOOD, 48(2), 2000, pp. 265-269
Immunological characterization of recombinant soy protein allergen produced by Escherichia coli expression system
Authors: Babiker, EE Azakami, H Ogawa, T Kato, A
Citation: Ee. Babiker et al., Immunological characterization of recombinant soy protein allergen produced by Escherichia coli expression system, J AGR FOOD, 48(2), 2000, pp. 571-575
Molecular mechanism of the excellent emulsifying properties of phosvitin-galactomannan conjugate
Authors: Khan, MAS Babiker, EFE Azakami, H Kato, A
Citation: Mas. Khan et al., Molecular mechanism of the excellent emulsifying properties of phosvitin-galactomannan conjugate, J AGR FOOD, 47(6), 1999, pp. 2262-2266
Effect of protease digestion and dephosphorylation on high emulsifying properties of hen egg yolk phosvitin
Authors: Khan, MS Babiker, EE Azakami, H Kato, A
Citation: Ms. Khan et al., Effect of protease digestion and dephosphorylation on high emulsifying properties of hen egg yolk phosvitin, J AGR FOOD, 46(12), 1998, pp. 4977-4981
Enhanced secretion of hydrophobic peptide fused lysozyme by the introduction of N-glycosylation signal and the disruption of calnexin gene in Saccharomyces cerevisiae
Authors: Arima, H Kinoshita, T Ibrahim, HR Azakami, H Kato, A
Citation: H. Arima et al., Enhanced secretion of hydrophobic peptide fused lysozyme by the introduction of N-glycosylation signal and the disruption of calnexin gene in Saccharomyces cerevisiae, FEBS LETTER, 440(1-2), 1998, pp. 89-92
Risultati: 1-11 |