Isolation and Biochemical Characterization of Mucus Proteins in Japanese Bunching Onion (Allium fistulosum) Green Leaves
Author:
Affiliation:
1. Graduate School of Life Sciences, Tohoku University
2. Amino Up Chemical Co., Ltd.
3. National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/22/2/22_235/_pdf
Reference24 articles.
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3. Deshimaru, M., Watanabe, A., Suematsu, K., Hatano, M., and Terada, S. (2003). Purification, amino acid sequence, and cDNA cloning of trypsin inhibitors from onion (Allium cepa L.) bulbs. Biosci. Biotech. Biochem., 67, 1653-1659.
4. Duh, P. D, Hsiao, W. C., Yu, H. M., and Wang, B. S. (2008). An aqueous extract of Welsh onion green leaves increase ABCA1 and SR-B1 expression in macrophage RAW 264.7 cells. Food Chem., 107, 1029-1038.
5. Fierens, E., Gebruers, K., Voet, A. R., De Maeyer, M., Courtin, C. M., and Delcour, J. A. (2009). Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor. J. Enzyme Inhibit. Med. Chem., 24, 646-654.
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