Zobrazeno 1 - 10
of 340
pro vyhledávání: '"K. D. Schwenke"'
Publikováno v:
International Journal of Peptide and Protein Research. 16:12-18
The 12S globulin, one of the major storage proteins of rapeseeds, has the following physico-chemical constants, as determined by ultracentrifugation, quasi-elastic light scattering measurements and gel chromatography: sedimentation coefficient S20(0)
Publikováno v:
International Journal of Peptide and Protein Research. 25:347-354
The influence of various levels of succinylation on the structure of the 11 S globulin from sunflower seed has been studied by the techniques of sedimentation velocity, viscometry and by circular dichroism spectroscopy in the near and far ultraviolet
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
Publikováno v:
International Journal of Biological Macromolecules. 29:225-236
Characteristics of thermal denaturation of pea legumin and a product of its limited proteolysis with trypsin - legumin-T, in a wide range of NaCl concentrations have bean measured by means of differential scanning microcalorimetry. By the increase of
Autor:
Anatolij N Danilenko, Steffi Dudek, Herbert Dautzenberg, K. D. Schwenke, Georgij O Kozhevnikov, Evgenij E Braudo, Thorsten Henning
Publikováno v:
International Journal of Biological Macromolecules. 28:175-182
The investigation of hydrodynamic and thermodynamic properties and the determination of the molecular mass of legumin-T, the product of limited tryptic hydrolysis of the 11-S-globulin from pea seeds, was carried out to ascertain the structural relati
Publikováno v:
Nahrung/Food. 44:403-406
The effect of a rising rigidity and surface hydrophobicity of the 11S storage protein from faba beans--legumin--induced by chemical modification with dimethylsuberimidate (DMS) on some surface functional properties was studied. Short-time adsorption
Publikováno v:
Journal of the Science of Food and Agriculture. 80:477-483
Protein isolates were prepared from mung bean (Phaseolus aureus) flour by two different methods, ie by traditional alkaline water extraction/isoelectric precipation and by micellisation, and studied with regard to chemical composition and protein fra
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:708-715
The effect of progressive phosphorylation by phosphorous oxychloride upon the conformation of the 300 kDa storage protein (cruciferin) from rapeseed has been studied using chemical analysis, SDS-PAGE, HPLC, analytical ultracentrifugation, viscometry,
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
Publikováno v:
Nahrung / Food. 43:9-13
Changes in the tensio-active properties of the main storage protein from faba beans (legumin) after succinylation were studied at a low salt concentration. Surface tension, surface dilatational properties of monolayers and emulsifying activity were m