Structural and Functional Properties of a Partially Purified Cowpea (Vigna unguiculata) Globulin Modified with Protein Kinase and Glycopeptidase
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9609901
Reference40 articles.
1. Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate: influence of pH and NaCl on physicochemical and functional properties
2. Nutritive Value of Central American Beans. IV. The Essential Amino Acid Content of Samples of Black Beans, Red Beans, Rice Beans, and Cowpeas of Guatemala
3. Enzymic phosphorylation of soy protein isolate for improved functional properties
4. Circular dichroic analysis of protein conformation: Inclusion of the β-turns
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