Subtitle:

The influence of N-acetylneuraminic acid residues on the structure and some properties of casein

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

The influence of N-acetyIneuraminic acid content on the colloidal state, susceptibility to enzymic action and heat stability of casein have been discussed. The presence of N-acetyIneuraminic acid residuesincreases the resistance of casein to enzymic action and heating.

Relation:

Biotechnologia, vol.18, 3 (1992)-.

Volume:

18

Issue:

3

Start page:

21

End page:

29

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:163078 ; IChB B-14

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open