A quantitative study of a reduced ovomucin-natural lysozyme interaction.
作者信息
Robinson D S, Monsey J B
出版信息
Biochem J. 1969 Dec;115(5):64P-65P. doi: 10.1042/bj1150064pb.
Abstract
摘要
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A quantitative study of a reduced ovomucin-natural lysozyme interaction.卵类黏蛋白与天然溶菌酶相互作用减弱的定量研究
Biochem J. 1969 Dec;115(5):64P-65P. doi: 10.1042/bj1150064pb.
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A reduced ovomucin-reduced lysozyme complex from egg white.一种来自蛋清的卵类粘蛋白减少、溶菌酶减少的复合物。
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引用本文的文献
1
Studies on the composition of egg-white ovomucin.蛋清卵类粘蛋白的成分研究。
Biochem J. 1971 Feb;121(3):537-47. doi: 10.1042/bj1210537.
本文引用的文献
1
The action of egg white lysozyme on ovomucoid and ovomucin.蛋清溶菌酶对卵类粘蛋白和卵粘蛋白的作用。
Biochim Biophys Acta. 1950 Sep;6(1):28-35. doi: 10.1016/0006-3002(50)90074-6.
2
The mechanical properties of the thick white of the hen's egg.鸡蛋蛋白的机械性能。
Biochim Biophys Acta. 1959 Mar;32(1):237-50. doi: 10.1016/0006-3002(59)90574-8.
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