H-ALVTDADNVIPK^-OH

Ref. 3D-PP43972

Información del producto

• Nombre: H-ALVTDADNVIPK^-OH
• Sinónimos: NH2-Ala-Leu-Val-Thr-Asp-Ala-Asp-Asn-Val-Ile-Pro-Lys^-OH

Descripción

Peptide H-ALVTDADNVIPK^-OH is a Research Peptide with significant interest within the field academic and medical research. This peptide is available for purchase at Cymit Quimica in multiple sizes and with a specification of your choice. Recent citations using H-ALVTDADNVIPK^-OH include the following: Characterization of the reduced IgE binding capacity in boiled and autoclaved soybeans through proteomic approaches X Pi, Y Sun, X Deng, D Xin, J Cheng, M Guo - Foods, 2022 - mdpi.comhttps://www.mdpi.com/2304-8158/11/3/479 Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein X Pi, J Liu, Y Sun, X Sun, Z Sun, J Cheng, M Guo - Food Chemistry: X, 2023 - Elsevierhttps://www.sciencedirect.com/science/article/pii/S2590157523000081 Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein X Pi, J Liu, Y Sun, Q Ban, S Liang, J Cheng - International Journal of , 2023 - Elsevierhttps://www.sciencedirect.com/science/article/pii/S0141813022024163 Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate X Pi, J Liu, Y Sun, Q Ban, J Cheng, M Guo - Food Chemistry, 2023 - Elsevierhttps://www.sciencedirect.com/science/article/pii/S0308814622027923 Development of an LC-MS/MS-based analytical method for quantification of soybean allergen Gly m 4 in soybean grains and processed foods M Yoshimitsu, K Kiyota, K Kajimura - Food and agricultural , 2019 - Taylor & Francishttps://www.tandfonline.com/doi/abs/10.1080/09540105.2018.1540553

• Marca: Biosynth