A comparison of the trypsinolysis products of nine 11S globulin species

The trypsinolysis of nine different US globulin species in high ionic strength conditions has been studied in relation to changes observed in subunit composition and quaternary/tertiary structure. HPLC gel filtration and SDS-PAGE analyses provided some information that was used to postulate the meth...

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Veröffentlicht in:	Food hydrocolloids 1990, Vol.3 (6), p.465-473
Hauptverfasser:	Plumb, Geoffrey W., Lambert, Nigel
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology legumin trypsin
Online-Zugang:	Volltext
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