Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Walter J. Wolf"'
Autor:
Walter J. Wolf
Publikováno v:
Soy Protein and National Food Policy ISBN: 9780429307225
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdd09a01a08fbaca90f6925a88ac0419
https://doi.org/10.1201/9780429307225-7
https://doi.org/10.1201/9780429307225-7
Autor:
Kenneth H. Roux, Mahesh Venkatachalam, Suzanne S. Teuber, K. W. C. Sze-Tao, Shridhar K. Sathe, Walter J. Wolf
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:4333-4341
The almond major storage protein, amandin, was prepared by column chromatography (amandin-1), cryoprecipitation (amandin-2), and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8672f2203cd8d5734c44e620dee2470b
https://doi.org/10.1021/jf020007v
https://doi.org/10.1021/jf020007v
Publikováno v:
Cereal Chemistry Journal. 79:439-444
Commercial soybean hulls (14.6% crude protein) were pin milled and then air classified into five fractions to determine whether the hull structure can be disrupted and the protein constituents concentrated. The number of pin millings had only a small
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbab6e94c89e79e57a9ca9b7f2076001
https://doi.org/10.1094/cchem.2002.79.3.439
https://doi.org/10.1094/cchem.2002.79.3.439
Autor:
David J. Sessa, Walter J. Wolf
Publikováno v:
Industrial Crops and Products. 14:73-83
Soybean Bowman–Birk inhibitor (BBI), possessing a molecular weight (MW) of 8 kD, is a known cancer chemopreventative and anticarcinogenic agent Aqueous extracts of soybean seed coats, rigorously screened to remove cotyledons, contained peroxidase a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::666629025478250e9301686fa98acd09
https://doi.org/10.1016/s0926-6690(00)00090-x
https://doi.org/10.1016/s0926-6690(00)00090-x
Autor:
Walter J. Wolf, Shridhar K. Sathe
Publikováno v:
Journal of the Science of Food and Agriculture. 78:511-521
Solubility and stability properties of almond proteins were determined using ultracentrifugation and gel electrophoresis to gain a better insight into the complexity of these proteins. Ultracentrifugal analyses of the water-extractable proteins of de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219671e10b8e56ce23d0a7ea870929bd
https://doi.org/10.1002/(sici)1097-0010(199812)78:4<511::aid-jsfa148>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199812)78:4<511::aid-jsfa148>3.0.co
Autor:
Walter J. Wolf, John A. Rothfus
Publikováno v:
Journal of the American Oil Chemists' Society. 74:1193-1201
The known structures of human serum albumin and its binding sites for salicylic acid (SA) were used as a model for examining the amino acid sequence of soybean β-conglycinin to determine whether a plant protein might share structural similarities wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbf0fd38b3f022fba53c66a4d1a0400c
https://doi.org/10.1007/s11746-997-0045-9
https://doi.org/10.1007/s11746-997-0045-9
Autor:
Walter J. Wolf, John W. Lawton
Publikováno v:
Cereal Chemistry Journal. 74:530-536
Corn distillers' grains with solubles (CDGS), the major coproduct of fermentation of corn to produce ethanol, were extracted with 0.1M NaOH, 0.1% dithiothreitol (DTT), and 0.5% SDS yielding 35% of the total nitrogen and ≈25% of the protein nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d0e1cc6b51a1ecc26dee2bdb3b22a9
https://doi.org/10.1094/cchem.1997.74.5.530
https://doi.org/10.1094/cchem.1997.74.5.530
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2854-2860
The major globulin (anacardein) in cashew nut (Anacardium occidentale) is a 13S globulin. The globulin is not a glycoprotein and is composed of at least two major types of polypeptides with estimated molecular weights in the range 18000−24000 and 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f20940bd901f2c0c1e4bd2c98382c4e
https://doi.org/10.1021/jf970153e
https://doi.org/10.1021/jf970153e
Publikováno v:
Journal of the Science of Food and Agriculture. 74:340-346
Potato tissue samples with varying cell turgor pressures were prepared by soaking in mannitol solutions (0 to 0.5 M). Increased concentration of mannitol in the soaking solutions decreased the cell turgor pressure in potato tissues providing samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::607d94108b0d05c50fac6ae13088a27c
https://doi.org/10.1002/(sici)1097-0010(199707)74:3<340::aid-jsfa808>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199707)74:3<340::aid-jsfa808>3.0.co
Autor:
Walter J. Wolf, Terry C. Nelsen
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:785-791
During preparative gel filtration of crude glycinin (11S ultracentrifugal component of soybean proteins), the second fraction that eluted just before the major peak (glycinin) was found to be enriched in the 15S component. Gel electrophoresis under d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8294ef32d05cf80f1f2238090b29045
https://doi.org/10.1021/jf940493p
https://doi.org/10.1021/jf940493p