Literature DB >> 7061767

Chemical phosphorylation of bovine beta-lactoglobulin.

S L Woo, L K Creamer, T Richardson.   

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Year:  1982        PMID： 7061767     DOI： 10.1021/jf00109a013

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Circular dichroism studies on helical structure preferences of amino acid residues of proteins caused by sodium dodecyl sulfate.

Authors:  K Takeda; Y Moriyama
Journal:  J Protein Chem       Date:  1990-10

2.  Secondary structural changes in the intact and the disulfide bridges cleaved beta-lactoglobulin A and B in solutions of urea, guanidine hydrochloride, and sodium dodecyl sulfate.

Authors:  K Takeda; Y Moriyama
Journal:  J Protein Chem       Date:  1989-08

3.  Phosphorylation of beta-lactoglobulin using amino acids as the sole base and nucleophile of the reaction.

Authors:  M Sitohy; J M Chobert; T Haertlé
Journal:  J Protein Chem       Date:  1995-04

4.  Effect of sodium triphosphate on particle size of heat-induced whey protein concentrate aggregates.

Authors:  Diru Liu; Jianjun Cheng; Changhui Zhao; Mingruo Guo
Journal:  Food Sci Nutr       Date:  2018-09-07       Impact factor: 2.863
  4 in total

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