Effects of Bound Water on FTIR Spectra of Glycinin-Reference-Cited by-同舟云学术

Effects of Bound Water on FTIR Spectra of Glycinin

Published:1996-01-01 Issue:8 Volume:44 Page:2220-2224
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Abbott Thomas P.¹,Nabetani Hiroshi¹,Sessa David J.¹,Wolf Walter J.¹,Liebman Michael N.¹,Dukor Rina K.¹

Affiliation:

1. New Crops Research and Biopolymer Research, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 North University Street, Peoria, Illinois 61604, National Food Research Institute, 2-1-2 Kannondai, Tsukuba, Ibaraki, Japan 305, and VYSIS, Inc., 3100 Woodcreek Drive, Downers Grove, Illinois 60515

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950340h

Reference18 articles.

1. FT-IR Analysis of Jojoba Protein Conformations in D2O

2. The structure, physical and chemical properties of the soy bean protein glycinin

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