Proteinaceous α-Amylase Inhibitor from Beans(Phaseolus vulgaris).Immunological Characterization
Author:
Publisher
Walter de Gruyter GmbH
Subject
Biochemistry
Link
https://www.degruyter.com/document/doi/10.1515/bchm2.1978.359.2.1379/pdf
Reference4 articles.
1. Proteinaceous α-Amylase Inhibitor from Beans(Phaseolus vulgaris).Purification and Partial Characterization
2. Une micro-méthode de l’immuno-électrophorèse
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Occurrence in leguminous seeds, resistance to protease digestion and antigenicity of an α-amylase inhibitor;Food Chemistry;1992-01
2. Parameters involved in binding of porcine pancreatic α-amylase with black bean inhibitor: role of sulfhydryl groups, chloride, calcium, solvent composition and temperature;Biochimie;1988-09
3. Partial characterization of the amylase inhibitor of black beans (Phaseolus vulgaris), variety Rico 23;Journal of Agricultural and Food Chemistry;1985-01
4. STRUCTURAL FEATURES OF RED KIDNEY BEAN á-AMYLASE INHIBITOR IMPORTANT IN BINDING WITH á-AMYLASE;Journal of Food Biochemistry;1984-09
5. The role of glycogen-protein complexes in the regulation of muscles glycogen alpha-amylolysis during metamorphosis of celerio euphorbiae moths;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1982-01
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