A comparison of the amino-acid compositions of pork, rabbit, beef, and lamb tropomyosins

Autor:	C.E. Bodwell, I. Hornstein, P.A. Hepner, B. Brooks.
Rok vydání:	1971
Předmět:	chemistry.chemical_classification chemistry Biochemistry food and beverages Composition (visual arts) Rabbit (nuclear engineering) Biology Tropomyosin Amino acid
Zdroj:	International Journal of Biochemistry. 2:687-690
ISSN:	0020-711X
DOI:	10.1016/0020-711x(71)90060-7
Popis:	1. 1. The amino-acid composition of pork tropomyosin was determined and compared with those of the rabbit, beef, and lamb proteins, which were similarly purified and analysed under the same conditions. 2. 2. Although some significant differences between species were observed, no systematic trends in such differences were apparent. 3. 3. Pork tropomyosin had an amino-acid composition very similar to that of the other species.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cb76e38c159833f50c9f69f95d9240f8 https://doi.org/10.1016/0020-711x(71)90060-7 Zobrazit plný text záznamu