Cleavage of bacterial flagellin with proteolytic enzymes. I. Physicochemical and antigenic properties of the tryptic and peptic peptides.
D000596:Amino Acids / Q000032:analysis; D000941:Antigens / Q000032:analysis*; D000942:Antigens, Bacterial / Q000032:analysis; D002850:Chromatography, Gel; D003488:Cyanogen Bromide; D004589:Electrophoresis, Disc; D000939:Epitopes; D005455:Fluorescent Antibody Technique; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D010434:Pepsin A; D010455:Peptides / Q000032:analysis*; D011489:Protein Denaturation; D012475:Salmonella; D014357:Trypsin
D000596:Amino Acids; D000941:Antigens; D000942:Antigens, Bacterial; D000939:Epitopes; D010455:Peptides; D014357:Trypsin; D010434:Pepsin A; D003488:Cyanogen Bromide