Chemical Deglycosylation of Hen Ovomucoid: Protective Effect of Carbohydrate Moiety on Tryptic Hydrolysis and Heat Denaturation1-Reference-Cited by-同舟云学术

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Chemical Deglycosylation of Hen Ovomucoid: Protective Effect of Carbohydrate Moiety on Tryptic Hydrolysis and Heat Denaturation1

Published:1989-07 Issue:1 Volume:106 Page:66-70
ISSN:1756-2651
Container-title:The Journal of Biochemistry
language:en
Short-container-title:

Author:

Gu Jainxin,Matsuda Tsukasa,Nakamura Ryo,Ishiguro Hiroshi,Ohkubo Iwao,Sasaki Makoto,Takahashi Noriko

Publisher

Oxford University Press (OUP)

Subject

Molecular Biology,Biochemistry,General Medicine

Link

http://academic.oup.com/jb/article-pdf/106/1/66/2738433/106-1-66.pdf

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The amino acids differences in epitopes may promote the different allergenicity of ovomucoid derived from hen eggs and quail eggs;Food Science and Human Wellness;2023-05

2. Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage;Journal of Agricultural and Food Chemistry;2021-02-10

3. Effects of heat curing and transglutaminase treatments on the physical, mechanical, and water barrier properties of yuba films;Journal of Food Processing and Preservation;2020-11-06

4. Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins;Food Chemistry;2016-02

5. Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins;Food Research International;2013-06

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