Etudes des Variations du Coefficient de Sédimentation et des Dimensions Moléculaires de la Globuline 11S de Soya en Fonction de la Force Ionique aux pH Acide et Alcalin et en Présence de n-Butanol.-Reference-Cited by-同舟云学术

Etudes des Variations du Coefficient de Sédimentation et des Dimensions Moléculaires de la Globuline 11S de Soya en Fonction de la Force Ionique aux pH Acide et Alcalin et en Présence de n-Butanol.

Published:1977-07 Issue:3 Volume:10 Page:169-175
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Diep O.,Boulet M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. Studies on the cold-insoluble fraction of the water extractable soybean protein;Birggs;I. Polymerization of the 11S component through reactions of sulfhydryl groups to form disulfide bonds. Arch. Biochem. Biophys.,1957

2. The effect of charge and ionic strength on the viscosity of ribonuclease;Buzzell;J. Phys. Chem.,1956

3. Interactions of proteins with ions and dipolar ions;Conn,1965

4. Internal structure of 7S and 11S globulin molecules in soybean proteins;Fukushima;Cereal Chem.,1968

5. Denaturation of soybean proteins by organic solvents;Fukushima;Cereal Chem.,1969

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