Surface Physicochemical Properties of Globulin-P Amaranth Protein

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 3, 2004, Pages 616-622

  Aphalo, Paula ^a   Castellani, Oscar F ^a   Martinez, E Nora ^a   Añón, M Cristina ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Amaranth proteins; Cross reactivity; Globulin P; Surface properties

Indexed keywords

ALBUMIN; AMARANTH; ANTIBODY; ANTISERUM; EPITOPE; GLOBULIN; GLOBULIN P; GLUTENIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

AMARANTHUS; AMINO ACID SEQUENCE; ANTIBODY SPECIFICITY; ARTICLE; BINDING COMPETITION; BUCKWHEAT; CHEMISTRY; COMPARATIVE STUDY; CROSS REACTION; ENZYME LINKED IMMUNOSORBENT ASSAY; IMMUNOLOGY; NONHUMAN; PHYSICAL CHEMISTRY; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN AGGREGATION; PROTEIN CONFORMATION; RICE; RYE; SEQUENCE HOMOLOGY; SUNFLOWER; SURFACE PROPERTY; WHEAT;

AMARANTHUS; AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; GLYCINE MAX; HELIANTHUS; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0842327900     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034672v     Document Type: Article

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