Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of food biochemistry
13 (1989), S. 0
ISSN:
1745-4514
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The 7S (6.2S) protein of Brazil nut (Bertholletia excelsa) was isolated by ammonium sulfate solubilization from a high molecular weight fraction which contained primarily the major 11S (10.5S) nut globulin excelsin. Electrophoretic characterization of the protein showed that, in addition to sedimenting more slowly, it differed from excelsin in size, being smaller, and in subunit composition.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4514.1989.tb00404.x
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