16 results on '"Plants, Edible enzymology"'
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2. Papain-catalyzed reactions of esters with alcohols. The nature of the rate-determining step.
3. A phosphodiesterase from the carrot.
4. Lima bean trypsin inhibitor. Limited proteolysis by trypsin and chymotrypsin.
5. The role of horseradish peroxidase in indole-3-acetic acid oxidation.
6. Mechanism of action of the nonspecific phosphomonoesterase from potatoes.
7. L-phenylalanine ammonia-lyase. II. Mechanism and kinetic properties of the enzyme from potato tubers.
8. L-Phenylalanine ammonia-lyase. I. Purification and molecular size of the enzyme from potato tubers.
9. Mode of action of pectic enzymes. I. Purification and certain properties of tomato pectinesterase.
10. Ascorbate oxidase: a new method of purification. Characterizaton of the purified enzyme.
11. Studies on the equilibria and kinetics of the reactions of peroxidases with ligands. 3. The dissociation of carbon monoxide from carbon monoxide ferro-horseradish peroxidase.
12. Heme proteins. VI. Crystalline pineapple peroxidase B.
13. Reactions of horseradish peroxidase with azide. Evidence for a methionine residue at the active site.
14. The behavior of horseradish peroxidase at high hydrogen peroxide concentrations.
15. Studies on the equilibria and kinetics of the reactions of peroxidases with ligands. I. The reaction of ferroperoxidases with carbon monoxide.
16. The kinetics of fluoride binding by ferric horse radish peroxidase.
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