Amaranth Globulin Structure Modifications Induced by Enzymatic Proteolysis-Reference-Cited by-同舟云学术

Amaranth Globulin Structure Modifications Induced by Enzymatic Proteolysis

Published:2000-10-21 Issue:11 Volume:48 Page:5624-5629
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Castellani Oscar F.¹,Martínez E. Nora¹,Añón M. Cristina¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), 47 y 116 (1900) La Plata, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000624o

Reference27 articles.

1. Enzymic hydrolysis of proteins for increased solubility

2. AOAC.Official Methods of Analysis,14th ed.; Williams, S., Ed.; Association of Official Analytical Chemists: Arlington, VA, 1984; Method 2.057, p 16.

3. A Compositional Study of Amaranth Grain

4. Structural Modifications of an Amaranth Globulin Induced by pH and NaCl

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