Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5'-Dithiobis-(2-nitrobenzoic acid)
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概要
- 論文の詳細を見る
A new method for measuring the freezing denaturation of ovalbumin with 5, 5'-dithiobis-(2-nitrobenzoic acid) (DTNB) is described. One ml of an ovalbumin solution (0. 1%) containing 50μM DTNB at pH 7.0 was subjected to 5 freeze-thaw (FT) cycles. After centrifugation of the solution, the absorption at 412nm was measured as an index of denaturation. This method was applied to study the cryoprotective effect of sucrose. The method offers a simple and accurate means for measuring the denaturation of ovalbumin produced by FT cycles and for measuring the effect of cryoprotectants on this denaturation.
- 社団法人日本農芸化学会の論文
- 1994-02-23
著者
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Doi Etsushiro
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute for Food Science, Kyoto University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Research Institute For Food Science Kyoto University
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Doi Etsushiro
Research Institute For Food Science Kyoto University
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Watanabe Takahiro
Agricultural Technology and Food Technology Institute of Hokuren
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Watanabe T
Department Of Computer Science And Systems Engineering Faculty Of Engineering Yamaguchi University
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