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SOME PROPERTIES OF HYALIN : The Calcium-Insoluble Protein of the Hyaline Layer of the Sea Urchin Egg

The principal protein component of the hyaline layer of sea urchin eggs is the calcium-insoluble protein first described by Kane and Hersh. The protein hyalin is abnormally high in acidic amino acids, almost devoid of basic amino acids, and characteristically rich in valine and proline. Essentially...

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Detalles Bibliográficos
Autores principales: Stephens, R. E., Kane, R. E.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1970
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2107978/
https://www.ncbi.nlm.nih.gov/pubmed/4190067