Effects of Glycosylation on Functional Properties of Vicilin, the 7S Storage Globulin from Pea (Pisum sativum)
Author:
Affiliation:
1. Departamento de Bioquímica Médica, Instituto de Ciências Biomédicas, Universidade Federal do Rio de Janeiro, Rio de Janeiro RJ 21941-590, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960815k
Reference38 articles.
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3. Reversible modification of lysine in soybean proteins, using citraconic anhydride: characterization of physical and chemical changes in soy protein isolate, the 7S globulin, and lipoxygenase
4. Preparation and physicochemical properties of glycosylated derivatives of pea legumin
5. An investigation of the dissociation and denaturation of legumin by salts using laser light scattering and circular dichroism spectroscopy
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