Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Johan Van Brouwershaven"'
Autor:
Johan Van Brouwershaven, Ramanuya B. Iyengar, Wim J. Bel, Pieter D. Van Wassenaar, Henk Van Der Wel, Frans J. Van Der Ouderaa
Publikováno v:
European Journal of Biochemistry. 144:41-45
The disulphide linkages of the 16 half-cystine residues in the sweet-tasting protein thaumatin have been investigated by enzymatic hydrolysis of the intact molecule. The peptides obtained after proteolytic cleavage with trypsin and pepsin, and in one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d50b446a77bd666d9158c28f72c7195d
https://doi.org/10.1111/j.1432-1033.1984.tb08428.x
https://doi.org/10.1111/j.1432-1033.1984.tb08428.x
Autor:
Ramanuja B. Iyengar, Frans J. Van Der Ouderaa, Gerard Richters, Johan Van Brouwershaven, Pieter D. Van Wassenaar, Petrus Smits, Hendrik Van Der Wel, Peter Ravestein
Publikováno v:
European Journal of Biochemistry. 96:193-204
The primary structure of the sweet-tasting protein thaumatin has been elucidated. The protein consists of a single polypeptide chain of 207 residues. The sequence of the N-terminal part of the chain was determined by sequenator analysis. As the prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44ea392351a2c06ad3d1bb1a7f47aa42
https://doi.org/10.1111/j.1432-1033.1979.tb13029.x
https://doi.org/10.1111/j.1432-1033.1979.tb13029.x
Autor:
Petrus Smits, Johan Van Brouwershaven
Publikováno v:
The Journal of dairy research. 47(3)
SUMMARYHeat-induced association of β-lactoglobulin (β-lg) and casein micelles, mainly at 85–90 °C, was studied by means of preparative ultracentrifugation, using [3H]-labelled β-lg. Qualitative aspects were studied by gel electrophoresis and el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6433d47a3040ab988bfd6fed7e9337c4
https://pubmed.ncbi.nlm.nih.gov/7451708
https://pubmed.ncbi.nlm.nih.gov/7451708