STUDIES ON ROASTING CHANGES IN PROTEINS .6. CHEMICAL INVESTIGATION ON CHANGES IN LYSOZYME DURING HEATING

被引：10

作者：

HAYASE, F ^{[1
]}

KATO, H ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,TOKYO,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1975年 / 39卷 / 06期

关键词：

D O I：

10.1080/00021369.1975.10861765

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1255 / 1262

页数：8

共 10 条

[1]

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[2] STUDIES ON ROASTING CHANGES OF PROTEINS .1. CHANGES OF CASEIN AND LYSOZYME DURING ROASTING [J].

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KATO, H ;

HAYASE, F .

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[3]

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[4]

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[5] NINHYDRIN POSITIVE COMPOUNDS PRODUCED BY HEATING OF POLY-L-AMINO ACIDS, TRIPEPTIDES AND AN AMINO-ACID MIXTURE [J].

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KATO, H ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (03) :741-742

[6]

HAYASE F, IN PRESS

[7] MURAMIDASE CATALYZED HYDROLYSIS OF GLYCOL CHITIN [J].

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FUNATSU, M ;

YAMASAKI, N .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1964, 28 (08) :517-&

[8]

PHILLIPS DC, 1967, P NATL ACAD SCI USA, V57, P484

[9]

SOMOGYI M, 1945, J BIOL CHEM, V160, P61

[10] THE DETERMINATION OF AMINO-ACIDS WITH NINHYDRIN [J].

YEMM, EW ;

COCKING, EC .

ANALYST, 1955, 80 (948) :209-213

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