Effect of sulphydryl and disulphide compounds on the formation and quality of thermal aggregates of soya bean 11S globulin
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (11) , 1092-1100
- https://doi.org/10.1002/jsfa.2740331106
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Isolation and partial characterization of heat-denatured products of soybean 11S globulin and their analysis by electrophoresis.Agricultural and Biological Chemistry, 1980
- Influence of heating temperature on conformational changes of soybean proteins.Agricultural and Biological Chemistry, 1979
- PHYSICO‐CHEMICAL STUDIES ON THE 11S GLOBULIN IN SOYBEAN SEEDS: SIZE AND SHAPE DETERMINATION OF THE MOLECULEInternational Journal of Peptide and Protein Research, 1976
- The structure, physical and chemical properties of the soy bean protein glycininBiochimica et Biophysica Acta (BBA) - Protein Structure, 1975
- Limited trypsinolysis of native Escherichia coli elongation factor GBiochemistry, 1975
- Isolation and Characterization of the Multiple 7S Globulins of Soybean ProteinsPlant Physiology, 1975
- Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.Agricultural and Biological Chemistry, 1975
- FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of GelsJournal of Food Science, 1974
- The Purification of Soybean 11S Globulin with ConA-Sepharose 4B and Sepharose 6BAgricultural and Biological Chemistry, 1974
- Molecular weight and amino acid composition of glycinin subunitsJournal of the Science of Food and Agriculture, 1971