Purification and some properties of a cysteine proteinase from sorghum malt variety SK5912

A cysteine proteinase from sorghum malt variety SK5912 was purified by a combination of 4 M sucrose fractionation, ion‐exchange chromatography on Q‐ and S‐Sepharose (fast flow), gel filtration chromatography on Sephadex G‐100 and hydrophobic interaction chromatography on Phenyl Sepharose CL‐4B. The...

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Veröffentlicht in:	Journal of the science of food and agriculture 2004-01, Vol.84 (2), p.113-120
Hauptverfasser:	Ogbonna, Augustine C, Obi, Samuel KC, Okolo, Bartholomew N, Odibo, Frederick JC
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries characterization Food industries Fundamental and applied biological sciences. Psychology germination kinetic properties proteinase purification sorghum
Online-Zugang:	Volltext
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