Chemical modification of yeast protein
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Several chemical methods i.e. succinylation, phoshorylation, sulfitolysis as well as cyclic anhydrides of /9-diene structure (cis double bond) and chaotropic salts modifications for the reduction of nucleic acids in yeast protein isolates have been discussed. The mechanism of dissociation of yeast nucleoproteins and the effectiveness of the methods of the separation of nucleic acids for the isolation of yeast proteins in an undenatured form have also been presented. Besides, the acceptability and biological value of such chemically modified proteins have been considered.
Biotechnologia, vol.10, 4 (1990)-.
0860-7796 ; oai:rcin.org.pl:182899
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
Apr 23, 2021
Apr 13, 2021
202
https://rcin.org.pl./publication/217364
Edition name | Date |
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Chemiczna modyfikacja białka drożdży | Apr 23, 2021 |
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan