Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin

M. A. Sattar Khan; Elfadil E. Babiker; Hiroyuki Azakami; Akio Kato

doi:10.1021/jf980319r

journal article Nov 04, 1998

Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin

M. A. Sattar Khan Elfadil E. Babiker

Hiroyuki Azakami Akio Kato

Journal of Agricultural and Food Chemistry Vol. 46 No. 12 pp. 4977-4981 · American Chemical Society (ACS)

View at Publisher Save 10.1021/jf980319r

Topics

No keywords indexed for this article. Browse by subject →

References

24

[1]

Abe Y. J. Food Sci. (1982)

[2]

Allen R. J. L Biochem. J. (1940)

[3]

Baldwin R. E. (1986)

[4]

Burley, R. W.; Vadehra, D. V. InThe Avian Egg Chemistry and Biology; Wiley: New York, 1989; pp 201−207.

[5]

Byrne B. M. Biochemistry (1989) 10.1021/bi00432a034

[6]

Cook W. A. (1968)

[7]

Damodaran S. J. Colloid Interface Sci. (1996) 10.1006/jcis.1996.0137

[8]

Gizzuti K. J. Biol. Chem. (1970)

[9]

Goulas A. J. Protein Chem. (1996) 10.1007/bf01886805

[10]

Goulas A. DNA Cell Biol. (1996) 10.1089/dna.1996.15.605

[11]

Staining acidic phosphoproteins (phosvitin) in electrophoretic gels

Jack Hegenauer, Larry Ripley, George Nace

Analytical Biochemistry 1977 10.1016/0003-2697(77)90038-0

[12]

Iwabuchi S. J. Agric. Food Chem. (1987) 10.1021/jf00074a010

[13]

Kato A Food Sci. Technol. (1995)

[14]

Kato A. Agric. Biol. Chem. (1987)

[15]

Kato A. J. Agric. Food Chem. (1991)

[16]

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

U. K. LAEMMLI

Nature 1970 10.1038/227680a0

[17]

Mecham D. K. J. Am. Chem. Soc. (1949) 10.1021/ja01179a028

[18]

Mok C. C. Can. J. Biochem. Physiol. (1961) 10.1139/o61-012

[19]

Pearce K. N. J. Agric. Food Chem. (1978) 10.1021/jf60217a041

[20]

Petrowski G. E. Adv. Food Res. (1976)

[21]

Seguro K. Agric. Biol. Chem. (1990)

[22]

Stadelman W. J. (1977)

[23]

Taborsky G. J. Biol. Chem. (1967) 10.1016/s0021-9258(18)96119-3

[24]

van het Schip F. D. J. Mol. Biol. (1987) 10.1016/0022-2836(87)90688-7

Metrics

18

Citations

24

References

Details

Published: Nov 04, 1998
Vol/Issue: 46(12)
Pages: 4977-4981

Authors

M

M. A. Sattar Khan

Department of Biological Chemistry, Yamaguchi University, Yamaguchi shi-753, Japan

E

Elfadil E. Babiker

Department of Biological Chemistry, Yamaguchi University, Yamaguchi shi-753, Japan

H

Hiroyuki Azakami

Department of Biological Chemistry, Yamaguchi University, Yamaguchi shi-753, Japan

A

Akio Kato

Department of Biological Chemistry, Yamaguchi University, Yamaguchi shi-753, Japan

Cite This Article

M. A. Sattar Khan, Elfadil E. Babiker, Hiroyuki Azakami, et al. (1998). Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin. Journal of Agricultural and Food Chemistry, 46(12), 4977-4981. https://doi.org/10.1021/jf980319r

Effect of Protease Digestion and Dephosphorylation on High Emulsifying Properties of Hen Egg Yolk Phosvitin

You May Also Like