Variation in Casein from Individual HumanMilk Samples
スポンサーリンク
概要
著者
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Yamauchi Kunio
Department Of Agricultural Chemistry The University Of Tokyo
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Azuma Norihiro
Department Of Agricultural Chemistry The University Of Tokyo
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KOBAYASHI Hiromasa
Department of Agricultural Chemistry, The University of Tokyo
関連論文
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- T Cell Response to Hen's Egg Ovomucoid(Biological Chemistry)
- Comparison of Four Distinct Idiotypes of Monoclonal Antibodies against Hen's Egg Ovomucoid(Biological Chemistry)
- High-performance liquid chromatographic determination of lipoamidase (lipoyl-X hydrolase) activity with a novel substrate, lipoyl-6-aminoquinoline
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- Lipid Composition of Plasma Membranes Isolated from Lactating Bovine Mammary Gland(Biological Chemistry)
- Preparation of Monoclonal Antibody against Bovine β-Lactoglobulin and Its Unique Binding Affinity(Biological Chemistry)
- Emulsifying Properties of Peptides Obtained from the Hydrolyzates of β-Casein(Food & Nutrition)
- Comparison between the Antigenicity of Native and Unfolded β-Lactoglobulin(Biological Chemistry)
- Effect of Bound Phosphate on the Calcium-binding Ability and Calcium-dependent Precipitability of Human β-Casein(Food & Nutrition)
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- Rapid and Simple Procedure for Purifying PAS-4 Glycoprotein from Bovine Milk Fat Globule Membrane
- Purification of Membrane-bound Lactoferrin from the Human Milk Fat Globule Membrane
- Serum protein determination by high-performance gel-permeation chromatography
- Isolation and Characterization of a Thermostable Aminopeptidase (Aminopeptidase T) from Thermus aquaticus YT-1, an Extremely Thermophilic Bacterium(Biological Chemistry)
- Identification of Polypeptides Constituting Lactophorin by Monoclonal Antibody to Bovine Milk Lactophorin
- Preparation of Anti-bovine β-Casein Monoclonal Antibody and Analysis of the Interaction between the Antibody and β-Casein Fragment(Biological Chemistry)
- Structures of the N-Linked Sugar Chains in PAS-7 Glycoprotein Sharing the Same Protein Core with PAS-6 Glycoprotein from the Bovine Milk Fat Globule Membrane
- Plasmin Cleavage of Human β-Casein
- Emulsifying Properties of a Mixture of Peptides Derived from the Enzymatic Hydrolyzates of Bovine Caseins
- Isolation and Characterization of a Prolidase from Streptococcus cremoris H61
- Purification and Properties of a Dipeptidase from Streptococcus cremoris
- Kinetic Properties of a Dipeptidase from Streptococcus cremoris
- Characterization of Plasma Membrane Proteins from Lactating Bovine Mammary Gland
- Localization of Allergenic Reactive Sites on Hen Ovomucoid
- The Antigenic Properties of β-Lactoglobulin Examined with Mouse IgE Antibody
- Studies on the Allergenic Structure of Hen Ovomucoid by Chemical and Enzymic Fragmentation
- Variation in Casein from Individual HumanMilk Samples
- Bifidus Growth-promoting Activity of a Glycomacropeptide Derived from Human K-Casein
- Reconstitution of Human Casein Micelle and Its Properties
- Properties of Glycomacropeptide and Para-K-casein Derived from Human κ-Casein and Comparison of Humanand Bovine κ-Caseins as to Susceptibility to Chymosin and Pepsin
- The Adsorption of Whey Proteins on the Surface of Emulsified Fat
- Fatal Hemorrhage of a Supratentorial Extraventricular Anaplastic Ependymoma in an Elderly Patient
- Inhibition of Lipolysis by Milk Fat Globule Membrane Materials in Model Milk Fat Emulsion
- Molecular Weight and Conformation of HumanK-Casein and Its Interaction with Other HumanMilk Proteins
- Differences between α- and β-Lipovitellin from Hen Egg Yolk
- Presence of Heparan Sulfate in the Fat Globule Membrane of Bovine and Human Milk
- Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs
- Conformation and SomeProperties of Bovine αs2-Group-casein