STUDIES ON SOYBEAN TRYPSIN-INHIBITORS BY DEAE-CELLULOSE AND THEIR HEAT INACTIVATION

被引：0

作者：

KAMOI, I ^{[1
]}

NAKAMURA, H ^{[1
]}

TANIMURA, W ^{[1
]}

OBARA, T ^{[1
]}

机构：

[1] TOKYO UNIV AGR, SETAGAYAKU, TOKYO, JAPAN

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1977年 / 24卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：226 / 229

页数：4

共 50 条

[1] ISOLATION OF 4 SOYBEAN TRYPSIN INHIBITORS BY DEAE-CELLULOSE CHROMATOGRAPHY
RACKIS, JJ
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[2] EFFECT OF CYSTEINE ON HEAT INACTIVATION OF SOYBEAN TRYPSIN-INHIBITORS
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[3] CHEMICAL INACTIVATION OF SOYBEAN TRYPSIN-INHIBITORS
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[4] CHEMICAL INACTIVATION OF SOYBEAN TRYPSIN-INHIBITORS
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[5] SEPARATION OF TRYPSIN INHIBITORS OF HUMAN PLASMA ON DEAE-CELLULOSE
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[6] THERMAL INACTIVATION OF TRYPSIN-INHIBITORS OF SOYBEAN PREPARATIONS ADDED TO MEAT
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[7] ASCORBIC-ACID + COPPER INACTIVATION OF SOYBEAN TRYPSIN-INHIBITORS
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[8] INACTIVATION OF SOYBEAN TRYPSIN-INHIBITORS WITH ASCORBIC-ACID PLUS COPPER
SESSA, DJ
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[9] INACTIVATION OF TRYPSIN-INHIBITORS IN AQUEOUS SOYBEAN EXTRACTS BY DIRECT STEAM INFUSION
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[10] REVERSIBLE IMMOBILIZATION OF CHEMICALLY-MODIFIED TRYPSIN ON DEAE-CELLULOSE
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