Zobrazeno 1 - 6
of 6
pro vyhledávání: '"O. F. Castellani"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:3001-3008
Analysis of globulin-P, the polymerized amaranth globulin, gave a low amount of free sulfhydryls (10.2 +/- 0.5 micromol/g) from which 7 +/- 1 micromol/g was buried inside the molecule. In addition, its disulfide content was high (51 +/- 1 micromol/g)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0af7d41ce69e4a61248624db30c1c2a8
https://doi.org/10.1021/jf981252a
https://doi.org/10.1021/jf981252a
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:4846-4853
The influence of pH and NaCl on the structure of globulin-P, the polymerizable amaranth 11S type globulin, was studied by differential scanning calorimetry, gel filtration, and gradient sedimentation. At μ = 0.54, the protein is stable for pH rangin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b22399c30226a54443e2a864136eebe
https://doi.org/10.1021/jf9802427
https://doi.org/10.1021/jf9802427
Autor:
O. F. Castellani, Laura Delaplace, Augusto Pich‐Otero, Daniela Flavia Hozbor, Delia A. Sorgentini, Sara Molina-Ortiz, Aníbal R. Lodeiro
Publikováno v:
Biochemical Education. 26:281-285
Laboratory practical work is commonly intercalated with theoretical and seminar classes in packages that cover single units of a given course program. Emphasis is put in to illustrate important theoretical concepts and in to improve students' laborat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::896ecf05b97d337cb61ecf780daf1ed3
https://doi.org/10.1016/s0307-4412(98)00109-5
https://doi.org/10.1016/s0307-4412(98)00109-5
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3832-3839
The structure of albumin 2 protein fraction of amaranth was investigated. It was formed by several major polypeptide subunits of molecular masses of 52.3 ± 0.8, 54 ± 2, and 56 ± 1 kDa. The former and the latter subunits were composed of a peptide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98cc48cf24f82f9484a2037b90521276
https://doi.org/10.1021/jf9700384
https://doi.org/10.1021/jf9700384
Publikováno v:
Journal of agricultural and food chemistry. 52(3)
Globulin-P, the polymerized 11S amaranth globulin, is composed of 280 kDa unitary molecules (UM, 23%) and aggregates larger than 500 kDa (A, 70%). Antibodies against these proteins were prepared to study their surface characteristics and to assess th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bc5dc1ffcfff1f859b15fd77402f231
https://pubmed.ncbi.nlm.nih.gov/14759158
https://pubmed.ncbi.nlm.nih.gov/14759158
Publikováno v:
Journal of agricultural and food chemistry. 48(11)
Globulin-P was partially hydrolyzed with papain under specific conditions to study the resulting structural modifications. Under mild hydrolytic conditions, globulin-P polymers were cleaved to render their unitary constituents (280 kDa molecules). Un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4b863745c50c81320e4cb8ceccf949a
https://pubmed.ncbi.nlm.nih.gov/11087529
https://pubmed.ncbi.nlm.nih.gov/11087529