Löslichkeit und gel-elektrophoretische Muster hitzedenaturierter Proteine, auch von stärkehaltigen Proben, nach Einwirkung von Na-dodecylsulfat (SDS)
- 1 July 1979
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 168 (4) , 282-285
- https://doi.org/10.1007/bf01353065
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Binding Isotherms of Sodium Dodecyl Sulfate to Protein Polypeptides with Special Reference to SDS-polyacylamide Gel ElectrophoresisThe Journal of Biochemistry, 1975
- Sodium dodecyl sulfate in protein chemistryBiosystems, 1975
- QUANTITATIVE DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT‐SOY BLENDSJournal of Food Science, 1975
- APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKEDJournal of Food Science, 1974
- Complete recovery of proteins in concentrators and some drawbacks, revealed by polyacrylamide gel electrophoresisAnalytical and Bioanalytical Chemistry, 1974
- Potato Proteins: Genetic and Physiological Changes, Evaluated by One-and Two-dimensional PAA-Gel-techniquesZeitschrift für Naturforschung C, 1973
- Protein subunits in the potato virus X groupBiochimica et Biophysica Acta (BBA) - Protein Structure, 1970
- Molecular weight estimation of polypeptide chains by electrophoresis in SDS-polyacrylamide gelsBiochemical and Biophysical Research Communications, 1967