Properties of an Aminotransferase of Pea (Pisum sativum L.)
A transaminase (aminotransferase, EC 2.6.1) fraction was partially purified from shoot tips of pea (Pisum sativum L. cv. Alaska) seedlings. With α-ketoglutarate as co-substrate, the enzyme transaminated the following aromatic amino acids: d,l-tryptophan, d,l-tyrosine, and d,l-phenylalanine, as well...
保存先:
| 出版年: | Plant Physiol |
|---|---|
| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Oxford University Press
1973
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC366439/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16658501/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.52.1.63 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|