THE COMPARATIVE ENZYMOLOGY OF LACTIC DEHYDROGENASES. I. PROPERTIES OF THE CRYSTALLINE BEEF AND CHICKEN ENZYMES.

THE COMPARATIVE ENZYMOLOGY OF LACTIC DEHYDROGENASES. I. PROPERTIES OF THE CRYSTALLINE BEEF AND CHICKEN ENZYMES.
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发表时间：
1964-06
期刊：
The Journal of biological chemistry
影响因子：
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通讯作者：
A. Pesce;R. McKay;F. Stolzenbach;R. Cahn;N. Kaplan
A. Pesce;R. McKay;F. Stolzenbach;R. Cahn;N. Kaplan
中科院分区：
其他
文献类型：
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作者：
A. Pesce;R. McKay;F. Stolzenbach;R. Cahn;N. Kaplan

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氨基酸组成-各种乳酸脱氢酶的氨基酸组成，除了半胱氨酸和色氨酸，根据Moore， Spackman, and Stein(9)的程序获得。标准测定采用6.0 N HCl水解时间24和48小时。
Amino Acid Composition-The amino acid compositions of the various lactic dehydrogenases, with the exception of cysteine and tryptophan, were obtained according to the procedure of Moore, Spackman, and Stein (9). Hydrolysis times of 24 and 48 hours with 6.0 N HCl were used in the standard determinations.