Selective thermal denaturation as a method of preparative isolation of 11S globulins from plant seeds

A method has been developed for isolation of 11S globulins from soybeans, broad beans, peas, sunflower seeds, and oats based on the principle of selective thermal denaturation. The preparation isolated from defatted soy meal contains 95-97% of 11S globulin according to sedimentation velocity measure...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1986-03, Vol.34 (2), p.297-302
Hauptverfasser:	Bikbov, T. M, Danilenko, A. N, Pletenko, M. G, German, M. L, Varfolomeeva, E. P, Grinberg, V. Ya, Leont'ev, A. L, Tolstoguzov, V. B
Format:	Artikel
Sprache:	eng
Schlagworte:	AISLAMIENTO (TECNICA) Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Avena Biological and medical sciences DENATURATION DESNATURALIZACION Food industries Fundamental and applied biological sciences. Psychology globulin 11S GLOBULINAS GLOBULINE GLOBULINS GLYCINE MAX GRAINE Helianthus annuus ISOLATION ISOLEMENT Pisum sativum PROPIEDADES TERMICAS PROPRIETE THERMIQUE SEEDS SEMILLA thermal denaturation THERMAL PROPERTIES Vicia faba
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