Denaturation by heat, sodium dodecyl sulphate and dithiothreitol of globulins and phaseolin from dry bean (Phaseolus vulgaris L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01092860.pdf
Reference24 articles.
1. Blagrove RJ, Colman PM, Lilley GG, VanDonkelaar A, Suzuki E (1983) Physicochemical and structural studies of phaseolin from french bean seed. Qual Plant Plant Foods Hum Nutr 33: 227?229
2. Bliss FA, Brown JW (1982) Genetic control of phaseolin protein expression in seeds of common bean,Phaseolus vulgaris L. Qual Plant Plant Food Hum Nutr 32: 269?279
3. Boulter D (1983) Protein composition of grains of the leguminosae. Qual Plant Plant Food Hum Nutr 32: 247?252
4. Brown RG, Kimmins WC (1978) Protein-polysaccharide linkages in glycoproteins fromPhaseolus vulgaris. Phytochem 17: 29?33
5. Chang KC, Satterlee LD (1982) Chemistry of dry bean proteins. J Food Proc Pres 6: 203?225
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