Amaranth Globulin Structure Modifications Induced by Enzymatic Proteolysis

Globulin-P was partially hydrolyzed with papain under specific conditions to study the resulting structural modifications. Under mild hydrolytic conditions, globulin-P polymers were cleaved to render their unitary constituents (280 kDa molecules). Under stronger hydrolytic conditions these unitary m...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-11, Vol.48 (11), p.5624-5629
Hauptverfasser:	Castellani, Oscar F, Martínez, E. Nora, Añón, M. Cristina
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Edible Grain Electrophoresis, Gel, Two-Dimensional Electrophoresis, Polyacrylamide Gel Food industries Fundamental and applied biological sciences. Psychology Globulins - chemistry Globulins - isolation & purification Papain Plant Proteins - chemistry Plant Proteins - isolation & purification Seeds - chemistry
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