1) Maltose binding protein
麦芽糖结合蛋白
1.
A method for the purification of expressed maltose binding protein fused protein by using potato starch instead of crosslinked amylose have been developed.
用马铃薯淀粉柱可以直接分离麦芽糖结合蛋白乳酸脱氢酶辅酶结合结构域融合蛋白，并得到满意的结果。
2.
Plasmid pMAL-Antigen consisting of 5AAs after maltose binding protein (MBP) was constructed by two restriction endonucleases, BamHI and BgLII.
利用BamHI/BgLII两限制性内切酶的同尾酶作用进行连接,在pMAL-p2x质粒的MBP(麦芽糖结合蛋白)之后接入了上述5个相同的片段。
2) maltose binding protein(MBP)
麦芽糖结合蛋白
1.
In order to achieve high production of heparinase Ⅰ,which is the most useful enzyme in production of LMWH(Low molecular weight heparin),the plasmid pMHS with recombinant heparinase Ⅰ fused to the C-terminal of maltose binding protein(MBP) was constructed and the soluble expression in E.
为确立肝素酶Ⅰ的高效生产工艺,利用麦芽糖结合蛋白(MBP)与肝素酶Ⅰ融合性能,通过构建相应的表达质粒pMHS,在大肠杆菌方面实现了肝素酶Ⅰ可溶性表达。
3) MBP-AD7c-NTP
麦芽糖结合蛋白-AD7c-NTP融合蛋白
5) maltoporin
麦芽糖孔蛋白
6) malt protein
麦芽蛋白
1.
Study on modification of functional property of malt protein with neutral protease
利用中性蛋白酶改性麦芽蛋白功能特性的研究
2.
Studies on extraction and functional properties of malt protein with aqueous alkali.
对麦芽蛋白的碱提取工艺及其功能特性进行了研究。
3.
This paper presents the result of study on extraction of malt protein with alcohol-alkali.
对醇碱提取啤酒糟中麦芽蛋白进行了研究。
补充资料：beta-D-麦芽糖八乙酸酯
分子式：C28H38O19
分子量：678.60
CAS号：22352-19-8
性质：密度1.37。熔点159-160°C。
分子量：678.60
CAS号：22352-19-8
性质：密度1.37。熔点159-160°C。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条