Structural and functional changes of faba bean legumin during super-limited tryptic hydrolysis

Nahrung - Food

Volumn 41, Issue 2, 1997, Pages 81-86

  Henning, Th ^a   Mothes, R ^a   Dudek, Steffi ^a   Krause, J P ^a   Schwenke, K D ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

PHASEOLUS (ANGIOSPERM); VICIA FABA;

AMINE; LEGUMIN PROTEIN, PLANT; TRYPSIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LEGUME; MEDICINAL PLANT; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROFLUOROMETRY; SURFACE TENSION; ULTRAVIOLET SPECTROPHOTOMETRY;

AMINES; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; FABACEAE; HYDROLYSIS; MOLECULAR WEIGHT; PLANT PROTEINS; PLANTS, MEDICINAL; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; SURFACE TENSION; TRYPSIN;

EID: 1542526976     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410205     Document Type: Article

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