Oxidation of Free Methionine and Methionine Residues in Protein Involved in the Browning Reaction of Phenolic Compounds
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概要
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The oxidation of methionine to its sulfoxide, as a possible cause of decrease in the biological value of red clover during drying with aeration, was examined using various model systems, in the presence or absence of polyphenol oxidase. The effects of catalase were also examined. Results indicated hydrogen peroxide as a possible intermediate that directly oxidizes methionine. The methionine oxidation can be one of the causes of the decrease in biological value of red clover during drying, beside the known damage of lysine in the same process.
- 社団法人 日本農芸化学会の論文
著者
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IGARASHI Kiharu
Department of Agricultural Chemistry, Faculty of Agriculture, Yamagata University
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Igarashi Kiharu
Department Of Agricultural Chemistry Faculty Of Agriculture Yamagata University
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Yasui Tadahiko
Department Of Electronics And Informatics Faculty Of Engineering
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