Ultracentrifugal and polyacrylamide gel
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Wolf, Walter J; Sathe, Shridhar K
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Article
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1998
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John Wiley and Sons
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English
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Solubility and stability properties of almond proteins were determined using ultracentrifugation and gel electrophoresis to gain a better insight into the complexity of these proteins. Ultracentrifugal analyses of the water-extractable proteins of defatted almond meal revealed four fractions of 2S,