HETEROGENEITY OF SOYBEAN TRYPSIN INHIBITORS .2. HEAT INACTIVATION

被引：0

|

作者：

OBARA, T

WATANABE, Y

机构：

来源：

CEREAL CHEMISTRY | 1971年 / 48卷 / 05期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：523 / &

相关论文

共 50 条

[31] HEAT INACTIVATION OF THE KUNITZ AND BOWMAN-BIRK SOYBEAN PROTEASE INHIBITORS
DIPIETRO, CM
LIENER, IE
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (01) : 39 - 44
[32] INACTIVATION OF RENIN SUBSTRATE BY SOYBEAN TRYPSIN-INHIBITORS - IMPLICATIONS FOR MEASUREMENT OF CIRCULATING INACTIVE RENIN
BARRETT, JD
EGGENA, P
CLINICAL AND EXPERIMENTAL HYPERTENSION, 1993, 15 (05) : 761 - 780
[33] STUDIES OF SOYBEAN TRYPSIN INHIBITOR .2. CONFORMATIONAL PROPERTIES
WU, YV
SCHERAGA, HA
BIOCHEMISTRY, 1962, 1 (05) : 905 - &
[34] HEAT OF REACTION BETWEEN TRYPSIN AND SOYBEAN TRYPSIN INHIBITOR
DOBRY, A
STURTEVANT, JM
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1952, 37 (02) : 252 - 257
[35] CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR .2. GENERAL PROPERTIES
KUNITZ, M
JOURNAL OF GENERAL PHYSIOLOGY, 1947, 30 (04): : 291 - 310
[36] STUDIES ON SOYBEAN TRYPSIN-INHIBITOR .2. EFFECTS OF SOYBEAN PROTEIN ON THERMAL-STABILITY OF SOYBEAN TRYPSIN-INHIBITOR
TANAHASHI, K
TAKANO, K
MATSUMOTO, S
KAMOI, I
OBARA, T
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1988, 35 (08): : 534 - 540
[37] Effects of tea polyphenols on the activities of soybean trypsin inhibitors and trypsin
Huang, HH
Kwok, KC
Liang, HH
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (02) : 121 - 126
[38] Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121-154°C
Kwok, KC
Liang, HH
Niranjan, K
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (03) : 243 - 247
[39] KINETICS OF THERMAL INACTIVATION OF ULTRAVIOLET IRRADIATED SOLUTIONS OF TRYPSIN .2.
LUZIKOV, VN
TROSHKIN.TV
BIOPHYSICS-USSR, 1966, 11 (04): : 805 - &
[40] Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors
He, Hui
Li, Xingfei
Kong, Xiangzhen
Hua, Yufei
Chen, Yeming
FOOD CHEMISTRY, 2017, 232 : 712 - 720

← 1 2 3 4 5 →