Modifications of amino acids during ferulic acid-mediated, laccase-catalysed cross-linking of peptides
Author:
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry
Link
http://www.tandfonline.com/doi/pdf/10.3109/10715760903247215
Reference24 articles.
1. A REVIEW: ENZYMATIC CROSS-LINKING OF PROTEINS APPLICABLE TO FOODS
2. Effect of Lysine, Tyrosine, Cysteine, and Glutathione on the Oxidative Cross-Linking of Feruloylated Arabinoxylans by a Fungal Laccase
3. Effects of Laccase and Ferulic Acid on Wheat Flour Doughs
4. Laccase-catalyzed polymerization of tyrosine-containing peptides
5. Laccase-induced derivatization of unprotected amino acid L-tryptophan by coupling with p-hydroquinone 2,5-dihydroxy-N-(2-hydroxyethyl)-benzamide
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