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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
21/03/1996 |
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Data da última atualização: |
11/01/2017 |
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Autoria: |
BAKER, B. E.; BERTOK, E. I. |
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Título: |
Studies on protein hydrolysis. VII - Anaphylaxis in Guinea pigs produced by some fractions of antigenic casein hydrolysates. |
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Ano de publicação: |
1963 |
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Fonte/Imprenta: |
Journal of Science and Food Agriculture, v.14, p.498, 1963. |
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Idioma: |
Inglês |
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Conteúdo: |
In the course of investigations carried out in this laboratory, on the anaphylactoid and anaphylactic shock produced in guinea pigs by enzymic casein hydrolysates, it has been shown that hydrolysates which produce stable foams tend to be antigenic. It was suggested that the foaming of the hydrolysate was due to the presence therein of proteins or large protein fragments wich could cross-react with the original produt. The purpose of the study now reported was to examine the possibility of removing the antigenic constituents from an antigenic hydrolysate and to determine the nature of these constittuents. |
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Palavras-Chave: |
Protein; Proteinas. |
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Thesagro: |
Hidrolise. |
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Thesaurus Nal: |
hydrolysis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01173naa a2200181 a 4500
001 1366071
005 2017-01-11
008 1963 bl --- 0-- u #d
100 1 $aBAKER, B. E.
245 $aStudies on protein hydrolysis. VII - Anaphylaxis in Guinea pigs produced by some fractions of antigenic casein hydrolysates.$h[electronic resource]
260 $c1963
520 $aIn the course of investigations carried out in this laboratory, on the anaphylactoid and anaphylactic shock produced in guinea pigs by enzymic casein hydrolysates, it has been shown that hydrolysates which produce stable foams tend to be antigenic. It was suggested that the foaming of the hydrolysate was due to the presence therein of proteins or large protein fragments wich could cross-react with the original produt. The purpose of the study now reported was to examine the possibility of removing the antigenic constituents from an antigenic hydrolysate and to determine the nature of these constittuents.
650 $ahydrolysis
650 $aHidrolise
653 $aProtein
653 $aProteinas
700 1 $aBERTOK, E. I.
773 $tJournal of Science and Food Agriculture$gv.14, p.498, 1963.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
