Tryptic Hydrolysis of Crystalline and Non-crystalline Proteins from Phaseolus Beans
โ Scribed by Alii, I.; Li, Z.; Kermasha, S.
- Book ID
- 121958360
- Publisher
- Elsevier
- Year
- 1988
- Weight
- 280 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0315-5463
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๐ SIMILAR VOLUMES
Changes of the surfxe tension at a planar interface and of the emulsifying properties of tryptically digested legumin from faba beans (enzyme/substrate ratio = 1/40) were studied in terms of time of hydrolysis (0-48 h). Simultaneously, molecular changes of legumin were studied by determination of li
Two kinds of polymerizations of liquid-crystalline N-{{W- {4-[4-(11acryloyloxy)undecanoxybenzoyl]biphenyleneoxy}alkyl}}pyrrole gave a side-chain liquidcrystalline polyacrylate containing pyrrole group and a non-liquid crystalline polypyrrole containing acrylate group. Liquid crystallinity was determ