Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization
- 31 October 1998
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 63 (2), 265-274
- https://doi.org/10.1016/s0308-8146(97)00159-3
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Isolation of Soybean 11S Globulin by Isoelectric Precipitation and Sephacryl S-300 Gel Filtration Chromatography: A New Purification TechniqueBioscience, Biotechnology, and Biochemistry, 1994
- Study of the charge profile and covalent subunit association of the oligomeric seed globulin from Amaranthus hypochondriacusJournal of Agricultural and Food Chemistry, 1992
- Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelationJournal of Agricultural and Food Chemistry, 1988
- Methods for identifying antigenic determinants and other interaction sitesJournal of Immunological Methods, 1986
- Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observationsJournal of Agricultural and Food Chemistry, 1983
- Thermal dissociation and association behavior of soy proteinsJournal of Agricultural and Food Chemistry, 1982
- Information content in the circular dichroism of proteinsBiochemistry, 1981
- RELATIONSHIP BETWEEN MUTABILITY, POLARITY AND EXTERIORITY OF AMINO ACID RESIDUES IN PROTEIN EVOLUTIONInternational Journal of Peptide and Protein Research, 1980
- Circular dichroic analysis of protein conformation: Inclusion of the β-turnsAnalytical Biochemistry, 1978
- CONFORMATIONS OF OILSEED STORAGE PROTEINS (GLOBULINS) DETERMINED BY CIRCULAR DICHROISMInternational Journal of Peptide and Protein Research, 1973