Phosphorylation of Egg White Proteins by Dry-Heating in the Presence of Phosphate-Reference-Cited by-同舟云学术

Phosphorylation of Egg White Proteins by Dry-Heating in the Presence of Phosphate

Published:2003-10-08 Issue:23 Volume:51 Page:6808-6815
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Can-Peng¹,Salvador Arvin S.¹,Ibrahim Hisham R.¹,Sugimoto Yasushi¹,Aoki Takayoshi¹

Affiliation:

1. United Chair of Applied Resource Chemistry, Course of Bioresource Science for Processing, United Graduate School of Agricultural Sciences, and Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030043%2B

Reference37 articles.

1. Chemical phosphorylation of food proteins: an overview and a prospectus

2. Caseins are cross-linked through their ester phosphate groups by colloidal calcium phosphate

3. Characterization of Hen Egg White- and Yolk-Riboflavin Binding Proteins and Amino Acid Sequence of Egg White-Riboflavin Binding Protein

4. Cross-Linking of Egg White Riboflavin-Binding Protein by Calcium Phosphate

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