IN VITRO DIGESTIBILITY OF SUCCINYLATED PROTEIN BY PEPSIN AND PANCREATIC PROTEASES
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 537-539
- https://doi.org/10.1111/j.1365-2621.1979.tb03830.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Reaction of proteins with formaldehyde in the presence and absence of sodium borohydrideJournal of Agricultural and Food Chemistry, 1977
- Functional and electrophoretic characteristics of succinylated peanut flour proteinJournal of Agricultural and Food Chemistry, 1977
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
- FUNCTIONAL PROPERTIES OF ENZYME‐MODIFIED ACYLATED FISH PROTEIN DERIVATIVESJournal of Food Science, 1976
- Deterioration of casein components by malonaldehyde.Agricultural and Biological Chemistry, 1976
- PREPARATION AND AERATION PROPERTIES OF AN ENZYME‐MODIFIED SUCCINYLATED FISH PROTEINJournal of Food Science, 1975
- The carboxypeptidase B-catalyzed hydrolysis of poly-ϵ-N-methyl-L-lysine and poly-ϵ-N, ϵ-N-dimethyl-L-lysineBiochemical and Biophysical Research Communications, 1969
- Synthesis of cyclo-Diglycyl-l-lysyl-diglycyl-l-lysyl and Hydrolysis by TrypsinBulletin of the Chemical Society of Japan, 1967
- On the Peptides of L-Lysine1,2Journal of the American Chemical Society, 1961
- A New Method of Forming Peptide BondsJournal of the American Chemical Society, 1955