Sandbox Reserved 459: Difference between revisions
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# '''''Cereal-type a-amylase inhibitors'''''- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation. | # '''''Cereal-type a-amylase inhibitors'''''- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal flour. The bifunctional a-amylase/trypsin inhibitor is another prototype of the cereal inhibitor family. This inhibitor is a stable monomer of 122 amino acids with five disulfide bonds, which is resistant to urea, guanidine hydrochloride and thermal denaturation. | ||
== References == | == '''References''' == | ||
<references/> | <references/> | ||
