Structural Modifications of an Amaranth Globulin Induced by pH and NaCl

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 4846-4853

  Castellani, Oscar F ^a   Martínez, E Nora ^a   Añón, M Cristina ^a  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Amaranth; Gel filtration; Globulin; Ionic strength effect; pH effect; Protein structure; Ultracentrifugation

Indexed keywords

AMARANTHUS CAUDATUS;

EID: 0000097896     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9802427     Document Type: Article

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