Comparative structural, emulsifying, and biological properties of 2 major canola proteins, cruciferin and napin.

Wu, J

Comparative structural, emulsifying, and biological properties of 2 major canola proteins, cruciferin and napin. [electronic resource] - Journal of food science Apr 2008 - C210-6 p. digital

Publication Type: Journal Article

1750-3841

10.1111/j.1750-3841.2008.00675.x doi


2S Albumins, Plant
Allergens--analysis
Antigens, Plant
Brassica napus--chemistry
Chemical Phenomena
Chemistry, Physical
Chromatography, Gel--methods
Electrophoresis, Polyacrylamide Gel
Emulsions
Hot Temperature
Particle Size
Plant Proteins--analysis
Protein Hydrolysates--analysis
Seed Storage Proteins