Heat denaturation of protein in soybean meal

被引：17

作者：

Beckal, AC ^{[1
]}

Bull, WC ^{[1
]}

Hopper, TH ^{[1
]}

机构：

[1] US Reg Soybean Ind Prod Lab, Urbana, IL USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1942年 / 34卷

关键词：

D O I：

10.1021/ie50392a016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：973 / 976

页数：4

共 14 条

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[9] The kinetics of protein denaturation. Part I. The effect of variation in the hydrogen ion concentration on the velocity of the heat denaturation of oxyhaemoglobin. [J].

Lewis, PS .

BIOCHEMICAL JOURNAL, 1926, 20 (05) :965-977

[10] The kinetics of protein denaturation. Part II. The effect of variation in the hydrogen ion concentration on the velocity of the heat denaturation of egg-albumin: The critical increment of.the process. [J].

Lewis, PS .

BIOCHEMICAL JOURNAL, 1926, 20 (05) :978-983

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