Phosphorylation Does Not Improve the Solubility of Rice Protein
Author:
Affiliation:
1. Department of Horticulture, National Taiwan University, Taipei 10673, Taiwan.
2. Center for Biotechnology, National Taiwan University, Taipei 10673, Taiwan.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference35 articles.
1. DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
2. Spectrofluorimetric assessment of the surface hydrophobicity of proteins
3. Microdetermination of Phosphorus
4. Phosphorylation of Proteins with Phosphoric Acid Containing Excess Phosphorus Pentoxide
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