MECHANISM OF CONVERSION OF PURPLE INTERMEDIATE INTO FULLY REDUCED FORM OF D-AMINO-ACID OXIDASE

被引：4

作者：

YAGI, K

NISHIKIM.M

机构：

[1] Institute of Biochemistry, Faculty of Medicine, University of Nagoya, Nagoya

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1969年 / 34卷 / 05期

关键词：

D O I：

10.1016/0006-291X(69)90772-4

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：549 / &

共 10 条

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[5] STRUCTURE AND FUNCTION OF D-AMINO ACID OXIDASE .I. FURTHER PURIFICATION OF HOG KIDNEY D-AMINO ACID OXIDASE AND ITS HYDRODYNAMIC AND OPTICAL ROTATORY PROPERTIES [J].

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JOURNAL OF BIOCHEMISTRY, 1967, 61 (05) :580-&

[6] MECHANISM OF ENZYME ACTION .I. CRYSTALLIZATION OF MICHAELIS COMPLEX OF D-AMINO ACID OXIDASE [J].

YAGI, K ;

OZAWA, T .

BIOCHIMICA ET BIOPHYSICA ACTA, 1964, 81 (01) :29-+

[7] MECHANISM OF ENZYME ACTION .4. ISOLATION BY CRYSTALLIZATION OF FULLY REDUCED FORM OF D-AMINO ACID OXIDASE [J].

YAGI, K ;

OKAMURA, K ;

SUGIURA, N ;

KOTAKI, A .

BIOCHIMICA ET BIOPHYSICA ACTA, 1968, 159 (01) :1-&

[8]

YAGI K, TO BE PUBLISHED

[9]

YAGI K, 1968, FLAVINS FLAVOPROTEIN, P237

[10]

YAGI K, IN PRESS

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