Effect of pH and salts on the binding of free amino acids to the corn protein zein studied by thin-layer chromatography

Amino Acids

Volumn 28, Issue 1, 2005, Pages 99-103

  Cserhati T ^a   Forgács, Esther ^a  

^a CHEMICAL RESEARCH CENTER   (Hungary)

Author keywords

Amino acids; Corn protein zein; Salt effect

Indexed keywords

AMINO ACID; ARGININE; CELLULOSE; HISTIDINE; INORGANIC SALT; LYSINE; ORNITHINE; TRYPTOPHAN; ZEIN;

ARTICLE; CONCENTRATION (PARAMETERS); CORN; HYDROPHILICITY; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN BINDING; PROTEIN INTERACTION; THIN LAYER CHROMATOGRAPHY;

AMINO ACIDS; CHROMATOGRAPHY, THIN LAYER; HYDROGEN-ION CONCENTRATION; SALTS; ZEA MAYS; ZEIN;

ZEA MAYS;

EID: 15244355009     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00726-004-0134-0     Document Type: Article

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