DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSING
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1430-1431
- https://doi.org/10.1111/j.1365-2621.1980.tb06572.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Conditions for lysinoalanine formation during exposure of protein to alkali.Agricultural and Biological Chemistry, 1980
- Racemization of amino acids in alkali-treated food proteinsJournal of Agricultural and Food Chemistry, 1979
- Effects of alkali on proteins. Disulfides and their productsJournal of Agricultural and Food Chemistry, 1977
- Recent studies of lysinoalanine in alkali-treated proteinsFood and Cosmetics Toxicology, 1976
- Isopeptide Crosslinks—Their Occurrence and Importance in Protein StructureAngewandte Chemie International Edition in English, 1974
- Comparative specificity of microbial acid proteinases for synthetic peptidesArchives of Biochemistry and Biophysics, 1973
- [38] The rapid determination of amino groups with TNBSPublished by Elsevier ,1972
- Hydrogen Exchange at Carbon-Hydrogen Sites during Acid or Alkaline Treatment of ProteinsBiochemistry, 1964
- Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of ProteinsPublished by Elsevier ,1964
- Stereochemistry of Amino AcidsAdvances in Protein Chemistry, 1948