Unfolding of multimeric proteins in presence of denaturants. A case study of helianthinin from Helianthus annuus L

Nahrung - Food

Volumn 44, Issue 3, 2000, Pages 178-183

  Suryaprakash, P ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

HELIANTHUS; HELIANTHUS ANNUUS;

GUANIDINE; GUANIDINE DERIVATIVE; GUANIDINE THIOCYANATE; HELIANTHININ PROTEIN, HELIANTHUS ANNUUS; THIOCYANIC ACID DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; ISOLATION AND PURIFICATION; KINETICS; PLANT SEED; PROTEIN DENATURATION; PROTEIN FOLDING; SPECTROFLUOROMETRY; SUNFLOWER; THERMODYNAMICS; ULTRACENTRIFUGATION; VISCOSITY;

CIRCULAR DICHROISM; GUANIDINE; GUANIDINES; HELIANTHUS; KINETICS; PLANT PROTEINS; PROTEIN DENATURATION; PROTEIN FOLDING; SEEDS; SPECTROMETRY, FLUORESCENCE; THERMODYNAMICS; THIOCYANATES; ULTRACENTRIFUGATION; VISCOSITY;

EID: 0041723407     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20000501)44:3<178::AID-FOOD178>3.0.CO;2-D     Document Type: Article

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