The biological identification of native and of cooked proteins

@article{Verlinde2005TheBI,
  title={The biological identification of native and of cooked proteins},
  author={J. D. Verlinde and Arjan J. van Genderen},
  journal={Antonie van Leeuwenhoek},
  year={2005},
  volume={9},
  pages={32-36}
}
In rabbits specific precipitating sera of high titre (up to 1 : 30.000) can be induced with native as well as with cooked proteins by means of single subcutaneous injections with the protein concerned emulgated in vaseline-lanoline. In the experiments muscle protein of cattle and dog serum and hen albumen have been used. The proteins, either cooked or… CONTINUE READING