Inactivation studies on the soybean hemagglutinin.
نویسنده
چکیده
Previous studies from this laboratory have described some of the physical (l), chemical (2, 3), and immunological (4) properties of the soybean hemagglutinin (SBH)l which is responsible in part for the poor nutritive value of unheated soybean meal (5). Since the destruction of this protein has obvious practical implications in the field of animal nutrition, a comprehensive study has been made of some of the physicochemical and biological factors which lead to the inactivation of SBH.
منابع مشابه
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ورودعنوان ژورنال:
- The Journal of biological chemistry
دوره 233 2 شماره
صفحات -
تاریخ انتشار 1958