Effects of engineered methionine in the 8Sα globulin of mungbean on its physicochemical and functional properties and potential nutritional quality-Reference-Cited by-同舟云学术

Effects of engineered methionine in the 8Sα globulin of mungbean on its physicochemical and functional properties and potential nutritional quality

Published:2011-11 Issue:9 Volume:44 Page:2984-2990
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Torio Mary Ann O.,Adachi Motoyasu,Garcia Roberta N.,Prak Krisna,Maruyama Nobuyuki,Utsumi Shigeru,Tecson-Mendoza Evelyn Mae

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. 8S globulin of mungbean [Vigna radiata (L.) Wilczek]: Cloning and characterization of its cDNA isoforms, expression in Escherichia coli, purification, and crystallization of the major recombinant 8S isoform;Bernardo;Journal of Agricultural and Food Chemistry,2004

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Chemistry,1976

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