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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...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1970
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2107978/ https://www.ncbi.nlm.nih.gov/pubmed/4190067 |