Introduction of sulfhydryl groups and disulfide linkage to mungbean 8Sα globulin and effects on physicochemical and functional properties

Food Research International

Volumn 45, Issue 1, 2012, Pages 277-282

  Torio, Mary Ann O ^a   Itoh, Takafumi ^b   Garcia, Roberta N ^a   Maruyama, Nobuyuki ^b   Utsumi, Shigeru ^b   Tecson Mendoza, Evelyn Mae ^a  

^a UNIVERSITY OF THE PHILIPPINES LOS BAÑOS   (Philippines)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

8S globulin; Disulfide bond; Functional properties; Mungbean; Protein engineering; Sulfhydryl groups; Vicilin

Indexed keywords

DISULFIDE BONDS; FUNCTIONAL PROPERTIES; MUNGBEANS; PROTEIN ENGINEERING; SULFHYDRYL GROUPS; VICILIN;

BIOCHEMICAL ENGINEERING; COVALENT BONDS; ESCHERICHIA COLI; GELS; GENETIC ENGINEERING; STABILITY;

PROTEINS;

ESCHERICHIA COLI;

EID: 84855531527     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.044     Document Type: Article

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