THE ROLE OF NONCOVALENT FORCES IN MICELLE FORMATION BY VICILIN FROM VICIA-FABA .3. THE EFFECT OF UREA, GUANIDINE-HYDROCHLORIDE AND SUCROSE ON PROTEIN INTERACTIONS

被引：19

作者：

ISMOND, MAH

MURRAY, ED

ARNTFIELD, SD

机构：

来源：

FOOD CHEMISTRY | 1988年 / 29卷 / 03期

关键词：

D O I：

10.1016/0308-8146(88)90132-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：189 / 198

页数：10

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[8] THE ROLE OF NONCOVALENT FORCES IN MICELLE FORMATION BY VICILIN FROM VICIA-FABA - THE EFFECT OF PH VARIATIONS ON PROTEIN INTERACTIONS [J].

ISMOND, MAH ;

MURRAY, ED ;

ARNTFIELD, SD .

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[9] THE ROLE OF NONCOVALENT FORCES IN MICELLE FORMATION BY VICILIN FROM VICIA-FABA .2. THE EFFECT OF STABILIZING AND DESTABILIZING ANIONS ON PROTEIN INTERACTIONS [J].

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FOOD CHEMISTRY, 1986, 21 (01) :27-46

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

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