Influence of α-helices on the emulsifying properties of proteins

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 8, 2001, Pages 1713-1723

  POON, Simon ^a   CLARKE, Adrienne ^a   CURRIE, Graeme ^a   SCHULTZ, Carolyn ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Apomyoglobin; Hydrophobic moment; Melittin; Protein emulsifier; helices

Indexed keywords

APOMYOGLOBIN; APOPROTEIN; HISTIDINE; MYOGLOBIN; PROTEIN;

AMINO ACID SEQUENCE; ARTICLE; CHEMISTRY; EMULSION; ESCHERICHIA COLI; GENE VECTOR; GENETICS; METABOLISM; MOLECULAR GENETICS; PLASMID; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION;

AMINO ACID SEQUENCE; APOPROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; ESCHERICHIA COLI; GENETIC VECTORS; HISTIDINE; MOLECULAR SEQUENCE DATA; MYOGLOBIN; PLASMIDS; PROTEIN CONFORMATION; PROTEINS;

EID: 0035434501     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.1713     Document Type: Article

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