Structure‐Digestibility Relationship of Legume 7S Proteins
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (1) , 108-113
- https://doi.org/10.1111/j.1365-2621.1989.tb08579.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Effect of sodium dodecyl sulfate on the conformation of soybean glycininJournal of Agricultural and Food Chemistry, 1987
- Effect of bound carbohydrate on the action of trypsin on lupine seed glycoproteinsJournal of Agricultural and Food Chemistry, 1985
- Isolation and Characterization of the Major Protein from Great Northern Beans (Phaseolus vulgaris)Journal of Food Science, 1981
- Characterisation and Subunit Structures of the Vicilin Storage Proteins of Pea (Pisum sativum L.)European Journal of Biochemistry, 1981
- Susceptibility of the major storage protein of the bean, Phaseolus vulgaris L., to in vitro enzymic hydrolysisJournal of Agricultural and Food Chemistry, 1978
- Empirical Predictions of Protein ConformationAnnual Review of Biochemistry, 1978
- Seed Proteins of Common Bean1Crop Science, 1978
- Conformational and functional aspects of the reversible dissociation and denaturation of glucose dehydrogenaseBiochemistry, 1977
- Conformational properties of the complexes formed by proteins and sodium dodecyl sulfateBiochemistry, 1976
- LEGUME TOXINS IN RELATION TO PROTEIN DIGESTIBILITY‐A REVIEWJournal of Food Science, 1976