EFFECT OF SALT ON THE THERMAL-STABILITY OF STORAGE PROTEINS FROM FABABEAN (VICIA-FABA)

被引：47

作者：

ARNTFIELD, SD

MURRAY, ED

ISMOND, MAH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11133.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：371 / 377

页数：7

共 15 条

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[3] MECHANISM OF PROTEIN SALTING IN AND SALTING OUT BY DIVALENT-CATION SALTS - BALANCE BETWEEN HYDRATION AND SALT BINDING [J].

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[4] THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION [J].

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MURRAY, ED .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :289-294

[5]

ARNTFIELD SD, 1985, CAN I FOOD SCI TECHN, V18

[6]

BAILEY C J, 1970, European Journal of Biochemistry, V17, P460, DOI 10.1111/j.1432-1033.1970.tb01187.x

[7] STRUCTURE OF VICILIN OF VICIA-FABA [J].

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[8]

BULL HB, 1970, ARCH BIOCH BIOPHYS, V137, P209

[9]

Eagland D., 1975, WATER COMPREHENSIVE, V4, P305

[10]

Gatehouse J. A., 1980, Vicia faba: feeding value, processing and viruses. Proceedings of a seminar in the EEC Programme of Coordination of Research on the Improvement of the Production of Plant Proteins, held at Cambridge, England, June 27-29, 1979., P173

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