eBook - PDF
Interactions in Protein Systems
Proceedings of the 3rd Symposium on Food Proteins organized by the Central Institute of Nutrition, Potsdam-Rehbrücke, of the Academy of Sciences of the GDR Reinhardsbrunn /GDR, May 17–20, 1988
- 384 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Interactions in Protein Systems
Proceedings of the 3rd Symposium on Food Proteins organized by the Central Institute of Nutrition, Potsdam-Rehbrücke, of the Academy of Sciences of the GDR Reinhardsbrunn /GDR, May 17–20, 1988
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Yes, you can access Interactions in Protein Systems by Klaus Dieter Schwenke,Barbara Raab in PDF and/or ePUB format, as well as other popular books in Medicine & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- PREFACE
- CONTENTS
- Role of protein-protein interactions in surface functional properties
- Surface properties in relation to the self-association (micellization) of an isolated fababean (Vicia Faba) protein
- Effect of anions on the stability of fababean (Vicia Faba) storage proteins
- Phase equillibria in broad bean legumin-neutral salt-water system
- Some physico-chemical and technological aspects of interactions in protein multicomponent systems
- Protein diffusion through interfaces
- Effect of succinylation on surface behaviour of 12S rapeseed storage
- The effect of self-association of proteins on their electrostatic complexation
- Methodic aspects in studying polyelectrolyte complex formation
- Rapeseed protein - polyanion interactions
- Protein interactions with procyanidins
- Interactions between N-components and carbohydrates
- Some changes in the hydrophobic interactions of wheat proteins during grain maturation
- Lipid-protein interactions in wheat gluten: a renewal
- Myosin - plant protein interactions
- Protein-dye interaction: A powerful principle for purification of proteins
- Study of the active site of proteases by means of spin-labeled inhibitors
- Interactions of lectins with microorganisms
- Mechanism of seed proteins proteolysis; its implication in the modification of their functionality
- The legumin-like storage protein system in lupin seed and its regulation by proteolytic enzymes
- Variation of surface hydrophobicity of wheat cliadins and pea globulins related to their conformational changes
- Napin, the 2S protein in rapeseed - conformational stability and relationship to other 2S plant proteins
- Structural homology in seed proteins
- Dynamic light scattering from human α-lactalbumin: Comparison of molecular dimensions in native and denatured states
- Use of fluorescent techniques to follow the Denaturation of vicilin, a storage protein from Vicia Faba
- Protein - phytic acid - metallic ion interactions
- Interaction of phytic acid with a-globulin from sesame seed (Sesamum indicum L. )
- Interactions between soybean proteins and anthocyanins
- Leaf protein - calcium ion interactions
- Protein-metal complexes and their determination
- Interactions between sinapine and rapeseed albumin
- Spectroscopic study of sinapic acid interaction with protein in model arrangement
- The determination of electrostatic constants of proteins in solutions
- Hydrophobicity of rye and wheat prolamins determined by SDS-binding
- Functional properties and chemical composition of cytoplasmatic concentrates obtained from alfalfa juice
- Designed protein modification by proteinases
- Protease inhibitors from potatoes - purification and properties
- Specific binding of gliadin peptides to intestinal mucosa
- Molecular basis of functional properties of milk proteins and products of their degradation
- Denaturation changes in protein structure during the hydrothermal treatment of rapeseed
- Influence of faba bean hydrothermal treatment on denaturation changes in protein
- Preparation of functional rapeseed proteins by ultrafiltration
- Influence of the interactions of proteins with lipids on the surface properties and stability of emulsions
- Enzymatic hydrolysis of cell wall protein
- Investigation of primary degradation products of casein in dutch-type cheese
- Effect of frozen storage on the structure, the functionality and biogenic amino content of muscle proteins
- Effect of some additives on the textural properties of comminuted fish
- Influence of faba bean isolate - pectin-mixtures on o/w-systems
- A new micro scale determination of protein fat binding capacity
- Determination of very small Ki-values in enzyme-inhibitor interacting systems
- Lipoprotein complexes in infant milk formulas and milk powder
- List of Participants
- Subject Index
- Appendix