Proteinaceous α-Amylase Inhibitor from Beans(Phaseolus vulgaris).Purification and Partial Characterization
Author:
Publisher
Walter de Gruyter GmbH
Subject
Biochemistry
Link
https://www.degruyter.com/document/doi/10.1515/bchm2.1978.359.2.1371/pdf
Reference10 articles.
1. Heat-Labile Growth-Inhibiting Factors in Beans (Phaseolus vulgaris)
2. Proteinaceous α-Amylase Inhibitor from Beans(Phaseolus vulgaris).Immunological Characterization
3. THE ISOLATION AND CRYSTALLIZATION OF RABBIT SKELETAL MUSCLE PHOSPHORYLASE b
4. A CRYSTALLINE β;-AMYLASE FROM SWEET POTATOES
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1. Biochemical Characterization of the α-Amylase Inhibitor in Mungbeans and Its Application in Inhibiting the Growth of Callosobruchus maculatus;Journal of Agricultural and Food Chemistry;2010-01-25
2. Characterization of Two α-Amylase Inhibitors from Black Bean (Phaseolus vulgaris);Journal of Food Science;2006-08-25
3. THE MOLECULAR WEIGHT OF ?-AMYLASE INHIBITOR FROM WHITE BEAN cv 858B (PHASEOLUS VULGARIS L.) IS 56 kDa, NOT 20 kDa;Journal of Food Biochemistry;2000-03
4. Genetic engineering with α-amylase inhibitors makes seeds resistant to bruchids;Seed Science Research;1998-06
5. Characterization of a purified α-amylase inhibitor from white kidney beans (Phaseolus vulgaris);Food Research International;1998-04
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