A quantitative study of complex formation in heated protein mixtures.
作者信息
Kleczkowski A
机构信息
Rothamsted Experimental Station, Harpenden, Herts.
出版信息
Biochem J. 1949;44(5):573-81. doi: 10.1042/bj0440573.
Abstract
摘要
相似文献
1
A quantitative study of complex formation in heated protein mixtures.加热蛋白质混合物中复合物形成的定量研究。
Biochem J. 1949;44(5):573-81. doi: 10.1042/bj0440573.
2
Formation of soluble and micelle-bound protein aggregates in heated milk.加热牛奶中可溶性和胶束结合蛋白聚集体的形成。
J Agric Food Chem. 2003 Jul 30;51(16):4652-60. doi: 10.1021/jf0211783.
3
The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.用作“天然抗褐变”剂的美拉德反应产物的潜在抗诱变和抗氧化作用。
Mol Nutr Food Res. 2007 Apr;51(4):496-504. doi: 10.1002/mnfr.200600141.
4
Protein cross-migration during isolation of nuclei from mixtures of heated and unheated HeLa cells.从加热和未加热的海拉细胞混合物中分离细胞核过程中的蛋白质交叉迁移。
Radiat Res. 1984 Apr;98(1):107-14.
5
Comparative proteomics of goat milk during heated processing.山羊奶加热处理过程中的比较蛋白质组学研究。
Food Chem. 2019 Mar 1;275:504-514. doi: 10.1016/j.foodchem.2018.09.129. Epub 2018 Sep 24.
6
Generation of Soluble Advanced Glycation End Products Receptor (sRAGE)-Binding Ligands during Extensive Heat Treatment of Whey Protein/Lactose Mixtures Is Dependent on Glycation and Aggregation.乳清蛋白/乳糖混合物长时间热处理过程中可溶性晚期糖基化终产物受体（sRAGE）结合配体的生成取决于糖基化和聚集作用。
J Agric Food Chem. 2016 Aug 24;64(33):6477-86. doi: 10.1021/acs.jafc.6b02674. Epub 2016 Aug 15.
7
8
Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex.羧甲基纤维素分子量对加热的乳清蛋白分离物-羧甲基纤维素可溶性复合物酸诱导凝胶化的影响
J Food Sci. 2016 Feb;81(2):N502-7. doi: 10.1111/1750-3841.13209. Epub 2016 Jan 11.
9
[Investigation of the physiological effect of heated heliox on the human external respiration parameters].[加热氦氧混合气对人体外呼吸参数生理效应的研究]
Aviakosm Ekolog Med. 2007 May-Jun;41(3):48-51.
10
Effects of added sodium caseinate on the formation of particles in heated milk.添加酪蛋白酸钠对加热牛奶中颗粒形成的影响。
J Agric Food Chem. 2005 Oct 19;53(21):8265-72. doi: 10.1021/jf0512306.
引用本文的文献
1
A STUDY OF THE EFFECTS OF SALT AND OF PH ON PRECIPITATION OF ANTIGEN--ANTIBODY COMPOUNDS.盐和酸碱度对抗原-抗体复合物沉淀作用的研究
Immunology. 1965 Feb;8(2):170-81.
2
An improved method of preparing nisin.一种改进的乳酸链球菌素制备方法。
Biochem J. 1957 Mar;65(3):603-8. doi: 10.1042/bj0650603.
本文引用的文献
1
Combination between different proteins and between proteins and yeast nucleic acid.不同蛋白质之间以及蛋白质与酵母核酸之间的结合。
Biochem J. 1946;40(5-6):677-87. doi: 10.1042/bj0400677.
2
Methods for the purification of tomato bushy stunt and tobacco mosaic viruses.番茄丛矮病毒和烟草花叶病毒的纯化方法。
Biochem J. 1943 Apr;37(1):66-70. doi: 10.1042/bj0370066.
3
The effect of salts on the formation of protein complexes during heat denaturation.盐对热变性过程中蛋白质复合物形成的影响。
Biochem J. 1943 Apr;37(1):30-6. doi: 10.1042/bj0370030.
Zotero 插件