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FUNCTIONAL PROTEIN POLYSACCHARIDE CONJUGATE PREPARED BY CONTROLLED DRY-HEATING OF OVALBUMIN DEXTRAN MIXTURES
被引:196
作者
:
KATO, A
论文数:
0
引用数:
0
h-index:
0
KATO, A
SASAKI, Y
论文数:
0
引用数:
0
h-index:
0
SASAKI, Y
FURUTA, R
论文数:
0
引用数:
0
h-index:
0
FURUTA, R
KOBAYASHI, K
论文数:
0
引用数:
0
h-index:
0
KOBAYASHI, K
机构
:
来源
:
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
|
1990年
/ 54卷
/ 01期
关键词
:
D O I
:
10.1080/00021369.1990.10869907
中图分类号
:
S3 [农学(农艺学)];
学科分类号
:
0901 ;
摘要
:
引用
收藏
页码:107 / 112
页数:6
相关论文
共 20 条
[1]
LIPOPHILIZATION OF ALPHA-S1-CASEIN .1. COVALENT ATTACHMENT OF PALMITOYL RESIDUE
HAQUE, Z
论文数:
0
引用数:
0
h-index:
0
机构:
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
HAQUE, Z
KITO, M
论文数:
0
引用数:
0
h-index:
0
机构:
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KITO, M
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1983,
31
(06)
: 1225
-
1230
[2]
PREPARATION AND CHARACTERIZATION OF OVALBUMIN-DEXTRAN CONJUGATE HAVING EXCELLENT EMULSIFYING PROPERTIES
KATO, A
论文数:
0
引用数:
0
h-index:
0
KATO, A
MURATA, K
论文数:
0
引用数:
0
h-index:
0
MURATA, K
KOBAYASHI, K
论文数:
0
引用数:
0
h-index:
0
KOBAYASHI, K
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1988,
36
(03)
: 421
-
425
[3]
EFFECT OF MAILLARD REACTION ON SOME PHYSICAL-PROPERTIES OF OVALBUMIN
KATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, Y
WATANABE, K
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
WATANABE, K
SATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
SATO, Y
[J].
JOURNAL OF FOOD SCIENCE,
1981,
46
(06)
: 1835
-
1839
[4]
MAILLARD REACTION OF DISACCHARIDES WITH PROTEIN - SUPPRESSIVE EFFECT OF NONREDUCING END PYRANOSIDE GROUPS ON BROWNING AND PROTEIN POLYMERIZATION
KATO, Y
论文数:
0
引用数:
0
h-index:
0
KATO, Y
MATSUDA, T
论文数:
0
引用数:
0
h-index:
0
MATSUDA, T
KATO, N
论文数:
0
引用数:
0
h-index:
0
KATO, N
NAKAMURA, R
论文数:
0
引用数:
0
h-index:
0
NAKAMURA, R
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1989,
37
(04)
: 1077
-
1081
[5]
BROWNING AND PROTEIN POLYMERIZATION INDUCED BY AMINO CARBONYL REACTION OF OVALBUMIN WITH GLUCOSE AND LACTOSE
KATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, Y
MATSUDA, T
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
MATSUDA, T
KATO, N
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, N
NAKAMURA, R
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
NAKAMURA, R
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1988,
36
(04)
: 806
-
809
[6]
KEKWICK RA, 1936, BIOCHEM J, V30, P277
[7]
KINSELLA J E, 1976, Critical Reviews in Food Science and Nutrition, V7, P219
[8]
COVALENT BINDING OF GLYCOSYL RESIDUES TO BETA-LACTOGLOBULIN - EFFECTS ON SOLUBILITY AND HEAT-STABILITY
KITABATAKE, N
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
KITABATAKE, N
CUQ, JL
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
CUQ, JL
CHEFTEL, JC
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
CHEFTEL, JC
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1985,
33
(01)
: 125
-
130
[9]
CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4
LAEMMLI, UK
论文数:
0
引用数:
0
h-index:
0
LAEMMLI, UK
[J].
NATURE,
1970,
227
(5259)
: 680
-
+
[10]
POLYMERIZATION OF DEAMINATED PEPTIDE-FRAGMENTS OBTAINED WITH THE MILD ACID-HYDROLYSIS OF OVALBUMIN
MATSUDOMI, N
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
MATSUDOMI, N
SASAKI, T
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
SASAKI, T
TANAKA, A
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
TANAKA, A
KOBAYASHI, K
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
KOBAYASHI, K
KATO, A
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
KATO, A
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1985,
33
(04)
: 738
-
742
←
1
2
→
共 20 条
[1]
LIPOPHILIZATION OF ALPHA-S1-CASEIN .1. COVALENT ATTACHMENT OF PALMITOYL RESIDUE
HAQUE, Z
论文数:
0
引用数:
0
h-index:
0
机构:
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
HAQUE, Z
KITO, M
论文数:
0
引用数:
0
h-index:
0
机构:
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KYOTO UNIV,FOOD SCI RES LAB,UJI,KYOTO 611,JAPAN
KITO, M
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1983,
31
(06)
: 1225
-
1230
[2]
PREPARATION AND CHARACTERIZATION OF OVALBUMIN-DEXTRAN CONJUGATE HAVING EXCELLENT EMULSIFYING PROPERTIES
KATO, A
论文数:
0
引用数:
0
h-index:
0
KATO, A
MURATA, K
论文数:
0
引用数:
0
h-index:
0
MURATA, K
KOBAYASHI, K
论文数:
0
引用数:
0
h-index:
0
KOBAYASHI, K
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1988,
36
(03)
: 421
-
425
[3]
EFFECT OF MAILLARD REACTION ON SOME PHYSICAL-PROPERTIES OF OVALBUMIN
KATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, Y
WATANABE, K
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
WATANABE, K
SATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
SATO, Y
[J].
JOURNAL OF FOOD SCIENCE,
1981,
46
(06)
: 1835
-
1839
[4]
MAILLARD REACTION OF DISACCHARIDES WITH PROTEIN - SUPPRESSIVE EFFECT OF NONREDUCING END PYRANOSIDE GROUPS ON BROWNING AND PROTEIN POLYMERIZATION
KATO, Y
论文数:
0
引用数:
0
h-index:
0
KATO, Y
MATSUDA, T
论文数:
0
引用数:
0
h-index:
0
MATSUDA, T
KATO, N
论文数:
0
引用数:
0
h-index:
0
KATO, N
NAKAMURA, R
论文数:
0
引用数:
0
h-index:
0
NAKAMURA, R
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1989,
37
(04)
: 1077
-
1081
[5]
BROWNING AND PROTEIN POLYMERIZATION INDUCED BY AMINO CARBONYL REACTION OF OVALBUMIN WITH GLUCOSE AND LACTOSE
KATO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, Y
MATSUDA, T
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
MATSUDA, T
KATO, N
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
KATO, N
NAKAMURA, R
论文数:
0
引用数:
0
h-index:
0
机构:
WOMENS COLL TOKAIGAKUEN,TENPAKU KU,NAGOYA 468,JAPAN
NAKAMURA, R
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1988,
36
(04)
: 806
-
809
[6]
KEKWICK RA, 1936, BIOCHEM J, V30, P277
[7]
KINSELLA J E, 1976, Critical Reviews in Food Science and Nutrition, V7, P219
[8]
COVALENT BINDING OF GLYCOSYL RESIDUES TO BETA-LACTOGLOBULIN - EFFECTS ON SOLUBILITY AND HEAT-STABILITY
KITABATAKE, N
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
KITABATAKE, N
CUQ, JL
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
CUQ, JL
CHEFTEL, JC
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
UNIV MONTPELLIER 2,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34060 MONTPELLIER,FRANCE
CHEFTEL, JC
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1985,
33
(01)
: 125
-
130
[9]
CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4
LAEMMLI, UK
论文数:
0
引用数:
0
h-index:
0
LAEMMLI, UK
[J].
NATURE,
1970,
227
(5259)
: 680
-
+
[10]
POLYMERIZATION OF DEAMINATED PEPTIDE-FRAGMENTS OBTAINED WITH THE MILD ACID-HYDROLYSIS OF OVALBUMIN
MATSUDOMI, N
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
MATSUDOMI, N
SASAKI, T
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
SASAKI, T
TANAKA, A
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
TANAKA, A
KOBAYASHI, K
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
KOBAYASHI, K
KATO, A
论文数:
0
引用数:
0
h-index:
0
机构:
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
YAMAGUCHI UNIV,DEPT AGR CHEM,YAMAGUCHI 753,JAPAN
KATO, A
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1985,
33
(04)
: 738
-
742
←
1
2
→