7S globulins from Phaseolus vulgaris L.: Impact of structural aspects on the nutritional quality

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 11, 2006, Pages 2620-2626

  Carbonaro, Marina ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

7S globulin; FT IR; Phaseolus vulgaris; Protein quality; Structure

Indexed keywords

FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUTRITION; PLANTS (BOTANY); SEED;

PHASEOLUS VULGARIS; PROTEIN QUALITIES;

PROTEINS;

AMIDE; AMINO ACID; GLOBULIN;

ARTICLE; BEAN; CHEMISTRY; CULTURE MEDIUM; DRUG EFFECT; HEAT; INFRARED SPECTROSCOPY; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; SOLUBILITY;

AMIDES; AMINO ACIDS; CULTURE MEDIA; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLOBULINS; HEAT; PHASEOLUS; PROTEIN CONFORMATION; SOLUBILITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

FOURIER ANALYSIS; GLOBULINS; INFRARED SPECTRA; NUTRITION; PLANTS; PROTEINS; SEEDS;

PHASEOLUS VULGARIS;

EID: 33751422523     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60203     Document Type: Article

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