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Major proteins of soybean seeds. A straightforward fractionation and their characterization.

作者信息

Thanh V H, Shibasaki K

出版信息

J Agric Food Chem. 1976 Nov-Dec;24(6):1117-21. doi: 10.1021/jf60208a030.

DOI:10.1021/jf60208a030
PMID:1033950
Abstract
摘要

相似文献

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Major proteins of soybean seeds. A straightforward fractionation and their characterization.大豆种子的主要蛋白质。一种直接的分级分离及其特性分析。
J Agric Food Chem. 1976 Nov-Dec;24(6):1117-21. doi: 10.1021/jf60208a030.
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Improved separation of the major water-soluble proteins of soya meal by a single-step chromatographic procedure.
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Varietal influence on the quantity of glycinin in soybeans.
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Differences in subunit composition of glycinin among soybean cultivars.
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Thermodynamic compatibility of proteins in aqueous media. Part 2. The effect of some physicochemical factors on thermodynamic compatibility of casein and soybean globulin fraction.
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Reversible modification of lysine in soybean proteins, using citraconic anhydride: characterization of physical and chemical changes in soy protein isolate, the 7S globulin, and lipoxygenase.使用柠康酸酐对大豆蛋白中赖氨酸进行可逆修饰：大豆分离蛋白、7S球蛋白和脂氧合酶的物理和化学变化表征
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