Parameters involved in binding of porcine pancreatic α-amylase with black bean inhibitor: role of sulfhydryl groups, chloride, calcium, solvent composition and temperature-Reference-Cited by-同舟云学术

Parameters involved in binding of porcine pancreatic α-amylase with black bean inhibitor: role of sulfhydryl groups, chloride, calcium, solvent composition and temperature

Published:1988-09 Issue:9 Volume:70 Page:1153-1161
ISSN:0300-9084
Container-title:Biochimie
language:en
Short-container-title:Biochimie

Author:

Whitaker J.R.,Finardi Filho F.,Lajolo F.M.

Publisher

Elsevier BV

Subject

General Medicine,Biochemistry

Reference27 articles.

1. Chemistry and Biochemistry of Microbialα-Glucosidase Inhibitors

2. Neue Enzyminhibitoren aus Mikroorganismen

3. Partial characterization of the amylase inhibitor of black beans (Phaseolus vulgaris), variety Rico 23

4. Purification and properties of phaseolamin, an inhibitor of alpha-amylase, from the kidney bean, Phaseolus vulgaris.

5. Proteinaceous α-Amylase Inhibitor from Beans(Phaseolus vulgaris).Immunological Characterization

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