Die Plasteinsynthese als eine Möglichkeit zur Modifizierung funktioneller Eigenschaften von Proteinen
- 1 January 1976
- journal article
- review article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 20 (5), 567-573
- https://doi.org/10.1002/food.19760200515
Abstract
Anhand einer Literaturübersicht wird der gegenwärtige Kenntnisstand zur möglichen Nutzung der Plasteinsynthese zur gezielten Modifizierung funktioneller Eigenschaften von Proteinen dargelegt.This publication has 16 references indexed in Scilit:
- Polyacrylamide Gel Electrophoresis of PlasteinsAgricultural and Biological Chemistry, 1974
- A Plastein with an Extremely High Amount of Glutamic AcidAgricultural and Biological Chemistry, 1974
- General Properties of a Plastein Synthesized from a Soybean Protein HydrolysateAgricultural and Biological Chemistry, 1973
- Effect of Substrate Concentration on Plastein Productivity and Some Rheological Properties of the ProductsAgricultural and Biological Chemistry, 1972
- Application of Microbial Proteases to Soybean and Other Materials to Improve Acceptability, Especially through the Formation of PlasteinJournal of Applied Bacteriology, 1971
- Enzymatic Modification of Proteins in FoodstuffsAgricultural and Biological Chemistry, 1971
- Plastein ReactionAgricultural and Biological Chemistry, 1970
- Enzymatic Modification of Proteins in FoodstuffsAgricultural and Biological Chemistry, 1970
- Enzymatic Modification of Proteins in FoodstuffsAgricultural and Biological Chemistry, 1970
- Enzymatic Modification of Proteins in FoodstuffsAgricultural and Biological Chemistry, 1970