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ヤマグチ ルイ
Rui Yamaguchi
山口 類 所属 熊本保健科学大学 保健科学部 医学検査学科 熊本保健科学大学大学院 保健科学研究科 保健科学専攻 職位 准教授 |
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| 言語種別 | 英語 |
| 発行・発表の年月 | 2012/03 |
| 形態種別 | 研究論文（学術雑誌） |
| 査読 | 査読あり |
| 標題 | Effects of salt and ligand concentrations on the thermal unfolding and refolding of halophilic starch-binding domain from Kocuria varians alpha-amylase. |
| 執筆形態 | 共著 |
| 掲載誌名 | Protein Pept Lett. |
| 掲載区分 | 国外 |
| 巻・号・頁 | 19,pp.326-332 |
| 総ページ数 | 6 |
| 担当区分 | 筆頭著者 |
| 著者・共著者 | Yamaguchi R, Arakawa T, Tokunaga H, Ishibashi M, Tokunaga M |
| 概要 | The starch binding domain of α-amlylase from moderate halophile was expressed in E. coli with His tag (His- SBD12) and characterized for its halophilic properties. His-SBD12 was stable up to 35°C and showed binding activity, although at reduced level, to amylose even in the absence of NaCl. Both NaCl and specific ligands exhibited insignificant influence on the secondary structure of His-SBD12, but showed significant stabilization effects against thermal unfolding concentration-dependently, showing its halophilic properties. |