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There are 2139 results for: content related to: Plant Seed Globulin Allergens

  1. Functional Properties of Improved Glycinin and β-nglycinin Fractions

    Journal of Food Science

    Volume 69, Issue 4, May 2004, Pages: FCT303–FCT311, D. A. Rickert, L. A. Johnson and P. A. Murphy

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb06332.x

  2. You have free access to this content
    The roles of the N-linked glycans and extension regions of soybean β-conglycinin in folding, assembly and structural features

    European Journal of Biochemistry

    Volume 258, Issue 2, December (I) 1998, Pages: 854–862, Nobuyuki Maruyama, Tomoyuki Katsube, Yusuke Wada, Moon Hun Oh, Ana Paulina Barba De La Rosa, Eiko Okuda, Shuko Nakagawa and Shigeru Utsumi

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1432-1327.1998.2580854.x

  3. Characterisation of monoclonal antibodies against β-conglycinin from soya bean (Glycine max) and their use as probes for thermal denaturation

    Journal of the Science of Food and Agriculture

    Volume 67, Issue 4, April 1995, Pages: 511–520, Geoffrey W Plumb, Nigel Lambert, E N Clare Mills, Marcus J Tatton, Christopher C M D'Ursel, Tatiana Bogracheva and Michael R A Morgan

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740670414

  4. Characterization and Functional Properties of Soy β-Conglycinin and Glycinin of Selected Genotypes

    Journal of Food Science

    Volume 67, Issue 8, October 2002, Pages: 2923–2929, K.A. Khatib, T.J. Herald, F.M. Aramouni, F. MacRitchie and W.T. Schapaugh

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08839.x

  5. Dynamic viscoelastic properties of glycinin and β-conglycinin gels from soybeans

    Biopolymers

    Volume 34, Issue 10, October 1994, Pages: 1303–1309, Takao Nagano, Takeshi Akasaka and Katsuyoshi Nishinari

    Version of Record online : 1 FEB 2004, DOI: 10.1002/bip.360341003

  6. Selective Proteolysis of the Glycinin and β-Conglycinin Fractions in a Soy Protein Isolate by Pepsin and Papain with Controlled pH and Temperature

    Journal of Food Science

    Volume 69, Issue 5, June 2004, Pages: C363–C367, K. Tsumura, T. Saito, W. Kugimiya and K. Inouye

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb10698.x

  7. Structure of soya glycinin and conglycinin gels

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 9, September 1985, Pages: 822–832, Anne-Marie Hermansson

    Version of Record online : 20 SEP 2006, DOI: 10.1002/jsfa.2740360911

  8. You have free access to this content
    Limited Proteolysis of β-Conglycinin and Glycinin, the 7S and 11S Storage Globulins from Soybean [Glycine Max (L.) Merr.]

    European Journal of Biochemistry

    Volume 241, Issue 1, October 1996, Pages: 221–228, Andrei D. Shutov, Irina A. Kakhovskaya, Angela S. Bastrygina, Valentina P. Bulmaga, Christian Horstmann and Klaus Müntz

    Version of Record online : 23 JUL 2004, DOI: 10.1111/j.1432-1033.1996.0221t.x

  9. Rheological properties and conformational states of β-conglycinin gels at acidic pH

    Biopolymers

    Volume 34, Issue 2, February 1994, Pages: 293–298, Takao Nagano, Hiroyuki Mori and Katsuyoshi Nishinari

    Version of Record online : 1 FEB 2004, DOI: 10.1002/bip.360340215

  10. Flavor Protein Interactions: Characteristics of 2-Nonanone Binding to Isolated Soy Protein Fractions

    Journal of Food Science

    Volume 52, Issue 1, January 1987, Pages: 98–101, TIMOTHY E. O'NEILL and JOHN E. KINSELLA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb13980.x

  11. Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

    Journal of Food Science

    Volume 67, Issue 9, November 2002, Pages: 3215–3219, S.T. Guo, C. Tsukamoto, K. Takahasi, K. Yagasaki, Q.X. Nan and T. Ono

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09568.x

  12. Characterization of proteins from kernel of different soybean varieties

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 1, 15 January 2011, Pages: 60–67, Slađana M Žilić, Miroljub B Barać, Mirjana B Pešić, Snežana D Mladenović Drinić, Dragana D Ignjatović-Micić and Mirjana B Srebrić

    Version of Record online : 2 SEP 2010, DOI: 10.1002/jsfa.4148

  13. The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: C258–C262, Shun-Tang Guo and Tomotada Ono

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07170.x

  14. Effects of Heat and Ionic Strength Upon Dissociation-Association of Soybean Protein Fractions

    Journal of Food Science

    Volume 49, Issue 5, September 1984, Pages: 1289–1294, SETSUKO IWABUCHI and FUMIO YAMAUCHI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb14971.x

  15. Comparison of Purification Procedures for p-Conglycinin and the Effect of Toasting

    Journal of Food Science

    Volume 55, Issue 1, January 1990, Pages: 283–284, D. D. WINTERS, S. L. CUPPETT and M. G. ZEECE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb06080.x

  16. Fractionation of soybean proteins with pressurized carbon dioxide as a volatile electrolyte

    Biotechnology and Bioengineering

    Volume 73, Issue 1, 5 April 2001, Pages: 1–11, Russell Thiering, Gerard Hofland, Neil Foster, Geert-Jan Witkamp and Luuk van de Wielen

    Version of Record online : 6 FEB 2001, DOI: 10.1002/1097-0290(20010405)73:1<1::AID-BIT1031>3.0.CO;2-B

  17. Conformational characteristics of legume 7S globulins as revealed by circular dichroic., derivative u. v. absorption and fluorescence techniques

    International Journal of Peptide and Protein Research

    Volume 35, Issue 1, January 1990, Pages: 25–34, S.S. DESHPANDE and SRINIVASAN DAMODARAN

    Version of Record online : 12 JAN 2009, DOI: 10.1111/j.1399-3011.1990.tb00717.x

  18. The phosphorylation and characterisation of soybean isolate and its β-conglycinin component by casein kinase II

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 9, 1 July 1999, Pages: 1179–1182, Chantal Burghoffer, Thierry Chardot and Jean-Claude Meunier

    Version of Record online : 7 JUN 1999, DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1179::AID-JSFA345>3.0.CO;2-Q

  19. Temperature Effect on Binding of Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems

    Journal of Food Science

    Volume 56, Issue 3, May 1991, Pages: 802–806, SEAN F. O'KEEFE, ADORACCION P. RESURRECCION, LESTER A WILSON and PATRICIA A. MURPHY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb05386.x

  20. Protein-Protein Interactions Between Soybean Beta-conglycinin (B1-B6) and Myosin

    Journal of Food Science

    Volume 51, Issue 3, May 1986, Pages: 588–590, I. C. PENG and S.S. NIELSEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13886.x