Thermal properties of Phaseolus angularis (red bean) globulin

Food Chemistry

Volumn 73, Issue 4, 2001, Pages 453-460

  Meng, G T ^a   Ma, C Y ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Differential scanning calorimetry; Globulin; Phaseolus angularis; Protein denaturation; Redbean

Indexed keywords

AVENIN; DITHIOTHREITOL; DODECYL SULFATE SODIUM; ETHYLENE GLYCOL; GLOBULIN; N ETHYLMALEIMIDE; SODIUM CHLORIDE; UREA; VICILIN;

ACIDITY; ALKALINITY; ARTICLE; BEAN; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; ENTHALPY; FRACTIONATION; ION EXCHANGE CHROMATOGRAPHY; PH; PHASEOLUS ANGULARIS; PLANT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; TEMPERATURE; THERMOGRAPHY; THERMOSTABILITY;

PHASEOLUS (ANGIOSPERM); VIGNA ANGULARIS;

EID: 0035036512     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00329-0     Document Type: Article

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