Kinetic and Structural Studies on Thermal Inactivation of Lipoxygenase L1: Effect of Nonionic Surfactants
Author:
Affiliation:
1. Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570 013, India
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950450o
Reference27 articles.
1. Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: Effect of acid and base additives
2. The Three-Dimensional Structure of an Arachidonic Acid 15-Lipoxygenase
3. A Rapid Synthesis of Fatty Acyl Urea Derivatives
4. Proteins as molecular chaperones
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1. Soy flour as an alternative to purified lipoxygenase for the enzymatic synthesis of resolvin analogues;New Biotechnology;2018-03
2. Thermal inactivation of a recombinant lipoxygenase fromPseudomonas aeruginosaBBE in the absence and presence of additives;Journal of the Science of Food and Agriculture;2013-12-27
3. Thermal Inactivation of Soybean Bioactive Proteins;International Journal of Food Engineering;2012-10-23
4. Conformation changes of polyphenol oxidase and lipoxygenase induced by PEF treatment;Journal of Applied Electrochemistry;2009-09-10
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