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The interaction between phytic acid and divalent cations during the cooking of dried peas

✍ Scribed by D. E. C. Crean; D. R. Haisman

Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
739 KB
Volume
14
Category
Article
ISSN
0022-5142

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## Abstract With increasing addition of __Escherichia coli__ LPS to calf thymus DNA, both dissolved in CaCl~2~, absorption maxima of DNA at 260 nm decreased gradually with the appearance of isosbastic points at both ends of spectra, which implied some binding between DNA and LPS. Hill plot of absor