THERMALLY INDUCED GELATION OF 12S RAPESEED GLYCOPROTEIN

被引：35

作者：

GILL, TA ^{[1
]}

TUNG, MA ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 1W5,BC,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1481 / 1485

页数：5

共 21 条

[1] BIURET COMPLEX OF GELATIN AND THE MECHANISM OF GELATION
BELLO, J
VINOGRAD, JR
[J]. NATURE, 1958, 181 (4604) : 273 - 274
[2] CATSIMPOOLAS N, 1971, CEREAL CHEM, V48, P150
[3] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559
[4] CATSIMPOOLAS N, 1971, CEREAL CHEM, V48, P159
[5] CIRCLE SJ, 1964, CEREAL CHEM, V41, P157
[6] RAPID MICRO KJELDAHL DIGESTION OF CEREAL GRAINS AND OTHER BIOLOGICAL-MATERIALS
CONCON, JM
SOLTESS, D
[J]. ANALYTICAL BIOCHEMISTRY, 1973, 53 (01) : 35 - 41
[7] Dawson R.M.C., 1969, DATA BIOCH RES
[8] DETERMINATION OF AVAILABLE LYSINE IN CASEIN AND RAPESEED PROTEIN CONCENTRATES USING 2,4,6-TRINITROBENZENESULFONIC ACID (TNBS) AS A REAGENT FOR FREE EPSILON AMINO GROUP OF LYSINE
EKLUND, A
[J]. ANALYTICAL BIOCHEMISTRY, 1976, 70 (02) : 434 - 439
[9] Ferry J.D., 1961, VISCOELASTIC PROPERT
[10] RHEOLOGICAL, CHEMICAL AND MICROSTRUCTURAL STUDIES OF RAPESEED PROTEIN DISPERSIONS
GILL, TA
TUNG, MA
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (02): : 75 - 79