Zobrazeno 1 - 10 of 13 pro vyhledávání: '"James F. Cavins"'
1
Chemical modification of wheat gluten proteins and related model systems
Autor: L.H. Krull, J. S. Wall, James F. Cavins, A. C. Beckwith, Mendel Friedman
Publikováno v: Journal of Polymer Science Part C: Polymer Symposia. 24:147-161
Selected chemical modifications of wheat gluten protein were conducted to provide basic information on its chemistry and behavior and to improve it for various applications. Wheat gluten protein was subjected to acid-catalyzed methanolysis of the num
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aca7ff2b119b2562df5f49b3fd80582d
https://doi.org/10.1002/polc.5070240116
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2
Backcrossing High Seed Protein to a Soybean Cultivar
Autor: James F. Cavins, James R. Wilcox
Publikováno v: Crop Science. 35:1036-1041
An inverse relationship between seed yield and seed protein concentration has limited success in developing soybean [Glycine max (L.) Merr.] cultivars with high seed protein. High protein from the donor parent 'Pando' (498 g kg -1 protein) was backcr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e44101ac85648fef78c8d8e842039be3
https://doi.org/10.2135/cropsci1995.0011183x003500040019x
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3
Normal and Low Linolenic Acid Soybean Strains: Response to Planting Date
Autor: James R. Wilcox, James F. Cavins
Publikováno v: Crop Science. 32:1248-1251
Enzymes controlling biosynthesis of fatty acids in the oil of soybean [Glycine max (L.) Merr.] seeds are sensitive to temperature during the time of oil deposition. Soybean strains have been developed with low levels of linolenic acid (18:3) in an ef
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6ac9fabe527fa2e689a201fd51a0cd5
https://doi.org/10.2135/cropsci1992.0011183x003200050037x
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4
Relationships between the fan Allele and Agronomic Traits in Soybean
Autor: James R. Wilcox, Andew D. Nickell, James F. Cavins
Publikováno v: Crop Science. 33:87-89
Normal levels of linolenic acid (70-80 g kg -1 ) in soybean [Glycine max (L.) Merr.] oil adversely affect oil flavor and stability. The mutation-induced line C1640 has half the normal level of linolenic acid (37 g kg -1 ), but is 24% lower yielding t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0634391f6215050e859dcb4183a9bc49
https://doi.org/10.2135/cropsci1993.0011183x003300010015x
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7
Specific Modification of Protein Sulfhydryl Groups with α,β-Unsaturated Compounds
Autor: James F. Cavins, Mendel Friedman
Publikováno v: Journal of Biological Chemistry. 243:3357-3360
Reaction rates with acrylic acid derivatives were determined for —SH groups in mercaptoethanol and in mercaptoethanol-reduced wheat gluten and bovine serum albumin. The disappearance of —SH and NH2 groups is a direct function of pH in the range 6
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2fc577a93c8ea5c94fda8d21fc229cb
https://doi.org/10.1016/s0021-9258(18)93315-6
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8
The Chromatographic Determination of Cystine and Cysteine Residues in Proteins as S-β-(4-Pyridylethyl)cysteine
Autor: James F. Cavins, L.H. Krull, Mendel Friedman
Publikováno v: Journal of Biological Chemistry. 245:3868-3871
Disulfide bonds in proteins and in seed meals were reduced with β-mercaptoethanol to sulfhydryl groups. The generated sulfhydryl groups were then alkylated by treatment with 4-vinylpyridine. The cysteine residues were thus derivatized to S-(4-pyridy
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9b01dc4889d8a49c30bf4af20b371e9
https://doi.org/10.1016/s0021-9258(18)62930-8
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