Thermal Stability of Individual Molecular Species of Soybean β-Conglycinin
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概要
- 論文の詳細を見る
The thermal stability of three individual molecular species of soy-bean β-conglycinin, α_3, β_3, and modified α_3 (amino terminal Val1-Arg126 amino acid groups deleted), was studied by the change in far- and near-ultraviolet CD spectra and in surface hydrophobicity. The α_3 molecule was less thermostable than β_3, its lower stability being derived from the core of the molecule rather than the extra polypeptide chain on the amino terminal side.
- 社団法人日本農芸化学会の論文
- 1996-11-23
著者
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Morita Shigeto
Lab. Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectural Uni
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Morita Y
Japan Advanced Inst. Of Sci. And Technol. School Of Materials Sci. Ishikawa
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Morita Y
Kyoto Univ. Kyoto‐shi
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Morita S
Lab. Of Genetic Engineering Graduate School Of Life And Environmental Sciences Kyoto Prefectural Uni
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MORITA Shimpei
Central Research Institute, Fuji Oil Co.
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FUKASE Masami
Central Research Institute, Fuji Oil Co.
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MORITA Yuhei
Central Research Institute, Fuji Oil Co.
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Morita Y
Central Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Yahiro Masatoshi
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
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Morita Yoshikazu
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
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Fukase Masami
Central Research Institute Fuji Oil Co.
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