HYDROLYSIS OF PECTIC MATERIALS AND OLIGOURONIDES BY TOMATO POLYGALACTURONASE

作者: B. S. LUH , S. J. LEONARD , H. J. PHAFF

DOI: 10.1111/J.1365-2621.1956.TB16943.X

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参考文章(15)
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Elizabeth. Roboz, R.W. Barratt, E.L. Tatum, Breakdown of pectic substances by a new enzyme from Neurospora. Journal of Biological Chemistry. ,vol. 195, pp. 459- 471 ,(1952) , 10.1016/S0021-9258(18)55753-7
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A. L. DEMAIN, H. J. PHAFF, Composition and action of yeast polygalacturonase. Nature. ,vol. 174, pp. 515- 515 ,(1954) , 10.1038/174515A0
B.S. Luh, H.J. Phaff, End products and mechanism of hydrolysis of pectin and pectic acid by yeast polygalacturonase (YPG). Archives of Biochemistry and Biophysics. ,vol. 51, pp. 102- 113 ,(1954) , 10.1016/0003-9861(54)90458-0
H.J. Phaff, B.S. Luh, The preparation of pure Di- and trigalacturonic acids Archives of Biochemistry and Biophysics. ,vol. 36, pp. 231- 232 ,(1952) , 10.1016/0003-9861(52)90393-7
R. M. McCREADY, E. A. McCOMB, E. F. JANSEN, THE ACTION OF TOMATO AND AVOCADO POLYGALACTURONASE a Journal of Food Science. ,vol. 20, pp. 186- 191 ,(1955) , 10.1111/J.1365-2621.1955.TB16827.X
P.A. Roelofsen, Polygalacturonase activity in yeast, Neurospora and tomato extract Biochimica et Biophysica Acta. ,vol. 10, pp. 410- 413 ,(1953) , 10.1016/0006-3002(53)90272-8