Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Arndt Seifert"'
Publikováno v:
International Journal of Peptide and Protein Research. 47:254-259
Legumin-T, the high-molecular mass product of limited tryptic hydrolysis of faba bean legumin, was investigated using hydrodynamic methods, static light scattering, fluorescence and ultraviolet spectroscopy. The following physico-chemical parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25f6532cf32e34f33351bf917b471eae
https://doi.org/10.1111/j.1399-3011.1996.tb01353.x
https://doi.org/10.1111/j.1399-3011.1996.tb01353.x
Publikováno v:
Journal of the Science of Food and Agriculture. 81:126-134
The effect of progressive acetylation upon the conformation of the 11S globulin legumin from faba bean has been studied using chemical analysis, UV, fluorescence and CD spectroscopy, viscometry and analytical ultracentrifugation. The modification did
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31a8902b4daeba40f276b6d0aeb6d649
https://doi.org/10.1002/1097-0010(20010101)81:1<126::aid-jsfa788>3.0.co
https://doi.org/10.1002/1097-0010(20010101)81:1<126::aid-jsfa788>3.0.co
Publikováno v:
Food / Nahrung. 38:559-567
Different methods of legumin isolation from faba beans were compared with regard to the removal of vicilin taking into consideration the additional influence of variety. SDS-PAGE, analytical ultracentrifugation and SE-HPLC were used for the analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e353dc9600fea85f56530be9d6f3db9
https://doi.org/10.1002/food.19940380604
https://doi.org/10.1002/food.19940380604
Publikováno v:
Food / Nahrung. 37:258-268
Selected physico-chemical properties of a faba bean protein isolate before and after being acetylated have been investigated using analytical ultracentrifugation, SE- and RP-HPLC, viscometry and hydrophobicity measurements using fluorescence probe te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00aa661afdea52d4e9b1a5fe4d0c6bca
https://doi.org/10.1002/food.19930370311
https://doi.org/10.1002/food.19930370311
Autor:
Arndt Seifert
Publikováno v:
Jahrbücher für Nationalökonomie und Statistik. 192:458-470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24a3ffd1d0559a6c2fb5a042692d9275
https://doi.org/10.1515/jbnst-1978-0505
https://doi.org/10.1515/jbnst-1978-0505
Autor:
Arndt Seifert
Publikováno v:
Jahrbücher für Nationalökonomie und Statistik. 194:377-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73bb64d310347405c7f07d5aae9ae766
https://doi.org/10.1515/jbnst-1979-0119
https://doi.org/10.1515/jbnst-1979-0119
Autor:
Arndt Seifert
Publikováno v:
Philosophy and Phenomenological Research. 39:208
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d490f9effc3c8d1a9f299d05114f38b3
https://doi.org/10.2307/2106979
https://doi.org/10.2307/2106979