Characterization of a purified α-amylase inhibitor from white kidney beans (Phaseolus vulgaris)
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
1. Alli, I., Gibbs, B. F., Okoniewska, M. K., Konishi, Y. and Dumas, F. (1993) Identification and characterization of phaseolin polypeptides in a crystalline protein isolated from white kidney beans (Phaseolus vulgaris). J. Agric. Food Chem. 41, 1830–1834.
2. Anfinson, C. B. and Scheraga, H. A. (1975) Experimental and theoretical aspects of protein folding. Adv. Prot. Chem. 29, 205–300.
3. Bernfeld, P. (1955) Amylases, alpha and beta. Methods Enzymol. 17, 49–158.
4. Blanco-Labra, A. and Iturbe-Chinas, F. A.(1981) Purification and characterization of an α-amylase inhibitor from maize (Zea maize). J. Food Biochem. 5, 1–17.
5. Bowman, D. E. (1945) Amylase inhibitor of navy beans. Science 102, 358–359.
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