Lability of Sulfur in Casein Peptized with Sodium Hydroxide
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. The Sulfur Distribution in Proteins;Baernstein;J. Biol. Chem.,1932
2. The Sulfur Distribution in Proteins. I.I. The Combined Methods for the Determination of Cysteine, Methionine, Sulfates in Hydrochloric Acid Digests;Baernstein;J. Biol. Chem.,1936
3. The Lability of Sulfur in Cystine Derivatives and Its Possible Bearing on the Constitution of Insulin;Brand;J. Biol. Chem.,1926
4. The Effect of Method of Preparing Iso-Electric Casein on Its Electrophoretie Properties;El-Negoumy;J. Dairy Sci.,1963
5. Role of Sulfhydryl Groups in the Formation of Alkaline Protein Gels;Higgens;Nature,1952
Cited by 3 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. Quantitative determination of total sulfur in phosphoproteins, with special reference to casein;Analytical Biochemistry;1971-09
2. Rapid recovery, preservation, and phenotyping of milk proteins by a modified starch gel technique of superior resolving power;Analytical Biochemistry;1966-06
3. Micellar Changes in Skimmilk Treated with Alkali or Acid;Journal of Dairy Science;1965-09
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