A NOVEL FIBRINOLYTIC ENZYME (NATTOKINASE) IN THE VEGETABLE CHEESE NATTO - A TYPICAL AND POPULAR SOYBEAN FOOD IN THE JAPANESE DIET

被引：879

作者：

SUMI, H

HAMADA, H

TSUSHIMA, H

MIHARA, H

MURAKI, H

机构：

[1] OKAYAMA UNIV,DEPT FUNDAMENTAL NAT SCI,OKAYAMA 700,JAPAN

[2] YAMANASHI UNIV,FAC ENGN,DEPT FERMENTAT TECHNOL,KOFU,YAMANASHI 400,JAPAN

来源：

EXPERIENTIA | 1987年 / 43卷 / 10期

关键词：

D O I：

10.1007/BF01956052

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：1110 / 1111

页数：2

共 16 条

[1] THE FIBRIN PLATE METHOD FOR ESTIMATING FIBRINOLYTIC ACTIVITY
ASTRUP, T
MULLERTZ, S
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1952, 40 (02) : 346 - 351
[2] CLAESON G, 1978, HAEMOSTASIS, V7, P76
[3] HAYASHI W, 1977, NATTO KAGAKUKENKYU K, V1, P85
[4] KAMEDA S, 1968, CHEM PHARM B, V16, P189
[5] LOWRY OH, 1951, J BIOL CHEM, V193, P265
[6] MIHARA H, 1983, THROMB HAEMOSTASIS, V50, P258
[7] Milstone H, 1941, J IMMUNOL, V42, P109
[8] Miyake S., 1956, SCI REP HYOGO U AGR, V28, P527, DOI [10.24546/81008164, DOI 10.24546/81008164]
[9] MIYATANI S, 1953, J FAC SCI NIIGATA UN, V1, P11
[10] OKAMOTO S, 1975, DRUG DESIGN, V6, P143