RELATIONSHIP BETWEEN THERMOCOAGULATION OF PROTEINS AND AMINO-ACID COMPOSITIONS

被引：63

作者：

SHIMADA, K

MATSUSHITA, S

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 02期

关键词：

D O I：

10.1021/jf60228a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：413 / 417

页数：5

共 23 条

[1] ON AVERAGE HYDROPHOBICITY OF PROTEINS AND RELATION BETWEEN IT AND PROTEIN STRUCTURE [J].

BIGELOW, CC .

JOURNAL OF THEORETICAL BIOLOGY, 1967, 16 (02) :187-&

[2]

CAHNMANN HJ, 1966, J BIOL CHEM, V241, P3247

[3]

CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[4]

CIRCLE SJ, 1964, CEREAL CHEM, V41, P157

[5]

DAYHOFF MO, 1972, ATLAS PROTEIN SEQUEN, V5

[6] THIOL AND DISULPHIDE CONTENTS OF HEN OVALBUMIN - C-TERMINAL SEQUENCE AND LOCATION OF DISULPHIDE BOND [J].

FOTHERGI.LA ;

FOTHERGI.JE .

BIOCHEMICAL JOURNAL, 1970, 116 (04) :555-&

[7] PROTECTIVE EFFECT OF SODIUM DODECYLSULFATE ON THERMAL PRECIPITATION OF CONALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION [J].

HEGG, PO ;

MARTENS, H ;

LOFQVIST, B .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (03) :245-260

[8]

JENSEN EV, 1950, J BIOL CHEM, V185, P411

[9] MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO PHYSICAL AND TEXTURAL PROPERTIES OF CURD [J].

LEE, CH ;

RHA, C .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :79-84

[10] 3-DIMENSIONAL STRUCTURE OF TOSYL-ALPHA-CHYMOTRYPSIN [J].

MATTHEWS, BW ;

SIGLER, PB ;

HENDERSON, R ;

BLOW, DM .

NATURE, 1967, 214 (5089) :652-+

← 1 2 3 →