Effect of degradation on the chemical and biological properties of haptoglobin. II. Cleavage of disulphide bonds.
D000577:Amides; D055598:Chemical Phenomena; D002621:Chemistry; D002850:Chromatography, Gel; D006242:Haptoglobins; D006384:Hemagglutination; D006595:Hexosamines / Q000032:analysis; D008623:Mercaptoethanol; D009438:Neuraminic Acids / Q000032:analysis; D009975:Orthomyxoviridae / Q000276:immunology; D010455:Peptides; D013440:Sulfides
D000577:Amides; D006242:Haptoglobins; D006595:Hexosamines; D009438:Neuraminic Acids; D010455:Peptides; D013440:Sulfides; D008623:Mercaptoethanol