Errata in Vol.5, No.1

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概要

• 論文の詳細を見る

• The inhibiting action against the cucumber ascorbic acid oxidase was measured with 47 kinds of vegetable and fruit juices, and of these, this action with the juices obtained from egg-apple, celery, pumpkin, burdock, spikenard, shungiku, lettuce, and sweet potato was especially great. It was ascertained that these juices, except burdock juice, had the powerful ascorbic acid oxidase's action and these when added to the media which contained the cucumber juice, showed inversely the inhibition against the cucumber ascorbic acid oxidase. It was also assumed that this inversion was due to the combination of the prothetic group of one kind of ascorbic acid oxidase and the prothetic group of the other kind of oxidase forming the Cu-Cu linkage.

• お茶の水女子大学の論文

著者

• 福場 博保

  Laboratory of Nutrition-Chemistry, Faculty of Home Economics, Ochanomizu University

• 稲垣 長典

  Laboratory Of Nutritoin Chemistry Faculty Of Home Economics Ochanomizu University

• 松下 アヤ子

  Laboratory Of Nutrition Chemistry Faculty Of Home Economics Ochanomizu University

関連論文

• トマト汁中のアスコルビン酸酸化酵素阻害物質について
• チオ尿素に依る食品の貯藏に關する研究
• Further studies on the Natural Inhibitors Contained in Citrus Fruits Against Ascorbic Acid Oxidase
• Paper Chromatographyによる罐詰魚肉の鮮度判定法
• Studies on the Natural Inhibitors Contained in Citrus Fruits Against Ascorbic Acid Oxidase
• Errata in Vol.5, No.1
• Natural Inhibitors Against Ascorbic Acid Oxidase Contained in Egg Apples : Studies on the Natural Inhibitors Against Ascorbic Acid Oxidase Part III
• イチゴ汁中のアスコルビン酸酸化酵素阻害物質について

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