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Preparative Biochemistry Volume 9, 1979 - Issue 3
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Original Articles

Purification of the Proteinaceous α-Amylase Inhibitor from Phaseolus Vulgaris by Affinity Chromatography with Immobilized Enzyme or Antibody

K.-H. Pick Biochemie, Fachbereich Chemie der Philips Universitat, Lindbergh, D-3550, Marburg, West Germany
&
G. Wöber Biochemie, Fachbereich Chemie der Philips Universitat, Lindbergh, D-3550, Marburg, West Germany
Pages 293-302 | Published online: 05 Dec 2006

Citations (5)

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Read on this site (1)

ShridharK. Sathe, D. K. Salunke & Munir Cheryan. (1984) Technology of removal of unwanted components of dry beans,. C R C Critical Reviews in Food Science and Nutrition 21:3, pages 263-287.
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Articles from other publishers (4)

. 1993. Bioaffinity Chromatography. Bioaffinity Chromatography 371 641 .
Vincenzo Buonocore & Vittorio Silano. 1986. Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods. Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods 483 507 .
Ernst Truscheit, Werner Frommer, Bodo Junge, Lutz Müller, Delf D. Schmidt & Winfried Wingender. (2003) Chemistry and Biochemistry of Microbial α‐Glucosidase Inhibitors. Angewandte Chemie International Edition in English 20:9, pages 744-761.
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Ernst Truscheit, Werner Frommer, Bodo Junge, Lutz Müller, Delf D. Schmidt & Winfried Wingender. (2006) Chemie und Biochemie mikrobieller α‐Glucosidasen‐Inhibitoren. Angewandte Chemie 93:9, pages 738-755.
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