Molecular Weight and N-Terminal Amino Acids of the Proteins of the Phosvitin Fraction of Avian Egg Yolk-Reference-Cited by-同舟云学术

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Molecular Weight and N-Terminal Amino Acids of the Proteins of the Phosvitin Fraction of Avian Egg Yolk

Published:1976-03 Issue:2 Volume:55 Page:790-795
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Shantz R.C.,Dawson L.E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/55/2/790/4485877/poultrysci55-0790.pdf

Reference16 articles.

1. Techniques of Thin Layer Chromatography in Amino Acid and Peptide Chemistry;Brenner,1961

2. Chromatographic fractionation of phosvitin;Connelly;J. Biol. Chem.,1961

3. Disc electrophoresis;Davis;II. Method of application to human serum proteins. Annals New York Acad. Sci.,1964

4. Observations on molecular weight determinations on polyacrylamide gel;Dunker;J. Biol. Chem.,1969

5. Removal of lipids from human plasma low density lipoprotein by detergents;Helenius;Biochem.,1971

Cited by 4 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. A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts;Poultry Science;2011-05

2. The primary structure of avian phosvitins;International Journal of Biochemistry;1985-01

3. Preparation and Characterization of Phosvitin from Hen's Egg Yolk Granule;Agricultural and Biological Chemistry;1984-05

4. Fractionation and Characterization of Hen's Egg Yolk Phosvitin;Journal of Food Science;1982-11

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