Role of disulfide bonds upon the structural stability of an amaranth globulin

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3001-3008

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

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Amaranth globulins; Calorimetry; Protein structure; Sulfhydryl and disulfide groups

Indexed keywords

AMARANTH; DISULFIDE; GLOBULIN; THIOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; CALORIMETRY; CHEMISTRY; DISULFIDE BOND; DRUG STABILITY; FLOUR; ISOLATION AND PURIFICATION; NONHUMAN; PLANT; PLANT SEED; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN ISOLATION; PROTEIN STABILITY; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; THERMODYNAMICS;

CALORIMETRY; DISULFIDES; DRUG STABILITY; FLOUR; GLOBULINS; PLANTS, EDIBLE; SEEDS;

AMARANTHUS CAUDATUS; GLYCINE MAX; SPERMATOPHYTA;

EID: 0032877519     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981252a     Document Type: Article

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