Properties of Ovalbumin Limited-proteolyzed by Pepsin on Heating(Food & Nutrition)

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1988-12-23

著者

• Doi Etsushiro

  The Research Institute For Food Science Kyoto University

• KITABATAKE Naofumi

  The Research Institute for Food Science, Kyoto University

• Kitabatake Naofumi

  The Research Institute For Food Science Kyoto University

関連論文

• Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
• Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
• Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
• Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
• Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)
• Properties of Ovalbumin Limited-proteolyzed by Pepsin on Heating(Food & Nutrition)
• Purification and Characterization of Rice Embryo BAPAase (Benzoyl-L-arginine p-nitroanilide Hydrolase)
• A Novel Type of Substrate Specificity of Rice BAPAase (Benzoyl-L-atginine p-nitroanilide Hydrolase) with Mixed Endopeptidase and Carboxypeptidase

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