MECHANISMS OF HEAT DAMAGE IN PROTEINS .7. SIGNIFICANCE OF LYSINE-CONTAINING ISOPEPTIDES AND OF LANTHIONINE IN HEATED PROTEINS

被引：92

作者：

HURRELL, RF

CARPENTER, KJ

SINCLAIR, WJ

OTTERBURN, MS

ASQUITH, RS

机构：

[1] UNIV CAMBRIDGE,DEPT APPL BIOL,CAMBRIDGE CB2 3DX,ENGLAND

[2] QUEENS UNIV BELFAST,DEPT IND CHEM,BELFAST BT9 5AG,NORTH IRELAND

来源：

BRITISH JOURNAL OF NUTRITION | 1976年 / 35卷 / 03期

关键词：

D O I：

10.1079/BJN19760044

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：383 / 395

页数：13

共 50 条

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[3] IDENTIFICATION OF EPSILONN-(GAMMA-L-GLUTAMYL)-L-LYSINE CROSS-LINKS IN NATIVE WOOL KERATINS [J].

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[9] BIOLOGICAL EVALUATION OF PROTEINS - A NEW ASPECT [J].

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[10] MECHANISMS OF HEAT DAMAGE IN PROTEINS .2. CHEMICAL CHANGES IN PURE PROTEINS [J].

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BRITISH JOURNAL OF NUTRITION, 1970, 24 (01) :313-&

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