GENETIC-MODIFICATION OF FOOD PROTEINS

被引：12

作者：

CREAMER, LK ^{[1
]}

JIMENEZFLORES, R ^{[1
]}

RICHARDSON, T ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

TRENDS IN BIOTECHNOLOGY | 1988年 / 6卷 / 07期

关键词：

D O I：

10.1016/0167-7799(88)90087-X

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：163 / 166

页数：4

共 20 条

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OLSON, NF .

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[4]

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[5]

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[6]

HORN JD, 1980, EGG PROTEIN APPLIED, P69

[7]

JIMENEZFLORES R, 1987, FOOD BIOTECHNOL, V1, P87

[8] EFFECTS OF DEAMIDATION WITH CHYMOTRYPSIN AT PH 10 ON THE FUNCTIONAL-PROPERTIES OF PROTEINS [J].

KATO, A ;

TANAKA, A ;

LEE, Y ;

MATSUDOMI, N ;

KOBAYASHI, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1987, 35 (02) :285-288

[9] HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE-PROPERTIES OF PROTEINS [J].

KATO, A ;

NAKAI, S .

BIOCHIMICA ET BIOPHYSICA ACTA, 1980, 624 (01) :13-20

[10]

Kinsella J. E., 1987, Milk the vital force. Proceedings of the XXII International Dairy Congress, The Hague, September 29-October 3, 1986., P791

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