Effects of Histidine Modification on Kappa-casein
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference32 articles.
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2. Effects of chemical modification with 2-phenyl-l,4-dibromoacetoin on αs1-casein;Beveridge;J. Dairy Sci.,1970
3. Dansyl labeled proteins: determination of extinction coefficient and number of bound residues with radioactive dansyl chloride;Chen;Anal. Bioehem.,1968
4. Effect of modification of carboxyl and ∈-amino groups on the structure and the stabilizing ability of κ-casein;Clarke;Biochim. Biophys. Acta,1972
5. The preparation and enzymatic hydrolysis of reduced and S-carboxymethylated proteins;Crestfield;J. Biol. Chem.,1963
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1. Technical note: Separation of sodom apple proteinases by gel filtration;International Journal of Food Science & Technology;2007-06-28
2. The involvement of one of the three histidine residues of cow κ-casein in the chymosin-initiated milk clotting process;Biochimica et Biophysica Acta (BBA) - Protein Structure;1978-10
3. EFFECTS OF TYROSINC MODIFICATION ON STABILIZING ABILITY OF KAPPA-CASEIN;Journal of Food Science;1976-03
4. Some Properties of Desulfurized k-Casein;Canadian Institute of Food Science and Technology Journal;1975-04
5. A fluorescence study of the interactions between κ- and αs1-casein and between lysozyme and ovalbumin;Biochimica et Biophysica Acta (BBA) - Protein Structure;1974-05
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