Effects of Fragmentation and Deamidation on the Antioxidative Activity of C Hordein.
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概要
- 論文の詳細を見る
The effects of deamidation or fragmentation on the antioxidative activity of C hordein were investigated individually. Heat treatment at 70°C in 70% ethanol - 0.05 M HCl caused deamidation of C hordein with fragmentation. The antioxidative activity of C hordein was diminished by this deamidation. Trypsin digestion did not cause deterioration of the antioxidative activity of C hordein, whereas NBS fragmentation did. TGase deamidation also reduced the antioxidative activity of C hordein, as did fragmentation by N-bromosuccinimide.
- Japan Oil Chemists' Societyの論文
著者
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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Matsumura Yasuki
Research Institute For Food Science Kyoto University
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Kawase Shin-ichiro
Research Institute For Food Science Kyoto University
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Murakami Hiroshi
Research And Development Center Nippon Meat Packers Inc.
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