Effect of sequential degradation on the haptenic activity of a tryptic peptide isolated from reduced and alkylated egg-white lysozyme and the haptenic properties of its amino-terminal residues.
D000085:Acetates; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002268:Carboxypeptidases; D002850:Chromatography, Gel; D002852:Chromatography, Ion Exchange; D003168:Complement Fixation Tests; D003486:Cyanides; D004529:Egg White; D005461:Fluorine; D006241:Haptens / Q000302:isolation & purification*; D007106:Immune Sera; D007931:Leucyl Aminopeptidase; D008722:Methods; D009113:Muramidase; D010455:Peptides / Q000032:analysis / Q000138:chemical synthesis / Q000302:isolation & purification; D011233:Precipitin Tests; D011489:Protein Denaturation; D011817:Rabbits; D013997:Time Factors; D014357:Trypsin
D000085:Acetates; D000596:Amino Acids; D003486:Cyanides; D006241:Haptens; D007106:Immune Sera; D010455:Peptides; D005461:Fluorine; D009113:Muramidase; D002268:Carboxypeptidases; D007931:Leucyl Aminopeptidase; D014357:Trypsin