Purification and biochemical characterization of a puromycin-sensitive aminopeptidase from black carp muscle. Issue 7 (July 2015)

• Record Type: Journal Article
• Authors: Li, Si-Wei; Lin, Li-Ping; Chen, Su-Hua; Fu, Meng-Yu; Wu, Guo-Ping
• Is Part Of: Process biochemistry. Volume 50:Issue 7(2015:Jul.)
• Page Start: 1061
• Page End: 1067
• Publication Date: 2015-07
• Subjects: Biochemical engineering -- Periodicals; Biotechnology -- Periodicals; Biochemistry -- periodicals; Biotechnology -- periodicals; Chemical Engineering -- periodicals; Génie biochimique -- Périodiques; Biotechnologie -- Périodiques; Biochemical engineering; Biotechnology; Periodicals; 660.63
• DOI: 10.1016/j.procbio.2015.04.002
• Languages: English
• ISSNs: 1359-5113

Abstract

<abstract abstract-type="graphical" id="abs0005"> <title id="sect0005">Graphical abstract</title> <fig id="fig0035" position="anchor"> <graphic position="anchor" xlink:href="ark:/27927/pgjq0x1whs" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /> </fig> <sec> <p id="spar0005">(A) Changes of potential aminopeptidases activities in black carp muscle during salting from 0 to 12 days. (B) SDS-PAGE. Lane M, molecular weight marker; Lanes 1–5, protein samples from the purification stages of crude extract, 30–70% ammonium sulfate precipitation, DEAE-Sephacel, Phenyl-Sepharose, and Hydroxylapatite. SDS-PAGE and MALDI-TOF mass analysis of aminopeptidase from black carp muscle. (C) MALDI-TOF mass analysis of the purified aminopeptidase.</p> </sec> </abstract>