Reduction and RE-oxidation of the purothionins
The disulphide bonds of the purothionins have been fully reduced with 2‐mercaptoethanol. Starch‐gel electrophoresis of the products and also of the reduced proteins after blocking with acrylonitrile confirms previous tentative evidence that purothionins a and 0 both consist of single polypeptide cha...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1969-09, Vol.20 (9), p.546-549 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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