Parâmetros estruturais do inibidor de α-amilase de feijão (Phaseolus vulgaris) / Structural parameters of the α-amylase inhibitor from beans (Phaseolus vulgaris)

Description

Não consta resumo na publicação. / The α-amylase inhibitor from Phaseolus vulgaris is a glucoprotein with a Molecular Weight of 53,000 daltons and an isoelectric point of 4.35. It can be dissociated by SDS or guanidin in three subunities having molecular weight of 17,500, 16,000 and 13,500. The molecule has 400 amino acid residues and no disulfide brigde. The C and N terminal amino acid are respectively: leucine and tyrosine and threonine, alanine, and glutamic acid. It is resistent to proteolysis in the native state.

Links & Downloads

1. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-18042011-162051/

Tags

Bioquímica dos alimentos

Caracterização molecular

feijão (Análise)

Feijão preto

Glicoproteína

Black bean

Food biochemistry

Glycoprotein

Molecular characterization

Additional Fields

Identifer	oai:union.ndltd.org:IBICT/oai:teses.usp.br:tde-18042011-162051
Date	08 August 1983
Creators	Flavio Finardi Filho
Contributors	Franco Maria Lajolo
Publisher	Universidade de São Paulo, Ciência dos Alimentos, USP, BR
Source Sets	IBICT Brazilian ETDs
Language	Portuguese
Detected Language	English
Type	info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis
Source	reponame:Biblioteca Digital de Teses e Dissertações da USP, instname:Universidade de São Paulo, instacron:USP
Rights	info:eu-repo/semantics/openAccess