Decreased Antioxidative Activity of Maize Zein in Response to Deamidation Rate
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概要
- 論文の詳細を見る
Ten samples with different deamidation rates were prepared from commercially available maize zein by heat treating with 0.05 N HCl in 70% ethanol, and were examined for their antioxidative activity in simply mixed protein-fatty acid (10:1) model systems at moderate humidity. A regression line with a correlation coefficient of r = -0.946 was obtained, when the linoleate/palmitate ratio on day 3 was plotted against the percentage of deamidation.
- 社団法人日本農芸化学会の論文
- 1994-01-23
著者
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Chiue Hiroko
Faculty of Nutrition, Kobe Gakuin University
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Chiue Hiroko
Faculty Of Nutrition Kobe Gakuin University
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IWAMI Kimikazu
Department of Biological Resource Chemistry, Kyoto Prefectural University
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IWAMI Kimikazu
Laboratory of Molecular Nutrition, Kyoto Prefectural University
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IBUKI Fumio
Department of Agricultural Chemistry, Kyoto Prefectural University
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Iwami K
Lab. Of Molecular Nutrition Kyoto Prefectural Univ.
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Iwami Kimikazu
Department Of Agricultural Chemistry Kyoto Prefectural University
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Ibuki Fumio
Department Of Agricultural Chemistry Kyoto Prefectural University
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Ibuki Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto Prefectural University
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Kusano Takanori
Faculty of Nutrition, Kobe Gakuin University
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