Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model

Autor:	Paul Proost, Jan A. Delcour, Katie Van den Bulck, Andrew J. Mort, Jozef Van Damme, Christophe M. Courtin, Anne-Marie A. Loosveld, Johan Robben
Předmět:	Yariv reagent Biochemistry Chemistry Stereochemistry Organic Chemistry Wheat flour Peptide sequence Food Science Arabinogalactan-peptide
Zdroj:	Scopus-Elsevier
Popis:	Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium. Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium. Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium. Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res Ctr 246, Stillwater, OK 74078 USA.Van den Bulck, K, Katholieke Univ Leuven, Food Chem Lab, Kasteelpk Arenberg 20, B-3001 Louvain, Belgium.
Databáze:	OpenAIRE
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