Application of zinc hydroxide in the purification of bean alpha-amylase inhibitor
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.41.2012.2.14
Reference14 articles.
1. Purification of an α-amylase inhibitor in a polyethylene glycol/fructose-1,6-bisphosphate trisodium salt aqueous two-phase system;Chen X.;Proc. Biochem.,2008
2. Occurrence and purification of alpha-amylase inhibitors in bean (Phaseolus vulgaris L.) varieties;Iguti M.A.;J. Agric. Fd Chem.,1991
3. Partial characterization of the alpha-amylase inhibitor of black beans (Phaseolus vulgaris), variety Rico 23;Lajolo M.F.;J. Agric. Fd Chem.,1985
4. Cleavage of structural proteins during the assembly of the head of bacteriophage T4;Laemmli U.K.;Nature,1970
5. Characterization and functional properties of the α-amylase inhibitor (α-AI) from kidney bean (Phaseolus vulgaris) seeds;Berre-Anton V.;BBA,1997
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1. Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor;Trends in Food Science & Technology;2024-05
2. Proteinaceous α-amylase inhibitors: purification, detection methods, types and mechanisms;International Journal of Food Properties;2021-01-01
3. Comparison of the alpha-amylase inhibitor-1 from common beans and transgenic pea expressing the bean alpha-amylase inhibitor-1 by means of LC–TOF–MS;Food Research International;2015-10
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