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Contribution of Glutamic Acid in the Conserved E/DRY Triad to the Functional Properties of Rhodopsin

✍ Scribed by Sato, Keita; Yamashita, Takahiro; Shichida, Yoshinori

Book ID
127008391
Publisher
American Chemical Society
Year
2014
Tongue
English
Weight
930 KB
Volume
53
Category
Article
ISSN
0006-2960

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## Abstract Whilst the emulsifying properties of the protein fraction of __vicia faba__ are almost independent on the acetylation degree, the shear modulus of the gels produced by heat denaturation increases at first with increasing acetylation degree, decreases with further increase of the acetyla