Brand, G D <br/><br/>
Oligomerization affects the kinetics and thermodynamics of the interaction of a Bowman-Birk inhibitor with proteases.  [electronic resource] 

 -  Archives of biochemistry and biophysics  03 2017 
 - 9-14 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1096-0384 
<br/><br/><label>Standard No.: </label>10.1016/j.abb.2017.01.009  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Calorimetry<br/>Cattle<br/>Chymotrypsin--chemistry<br/>Kinetics<br/>Pancreas--enzymology<br/>Peptide Hydrolases--chemistry<br/>Protein Binding<br/>Surface Plasmon Resonance<br/>Temperature<br/>Thermodynamics<br/>Trypsin--chemistry<br/>Trypsin Inhibitor, Bowman-Birk Soybean--chemistry