Ascorbate Oxidase, Protein Disulfide Isomerase, Ascorbic Acid, Dehydroascorbic Acid and Protein Levels in Developing Wheat Kernels and Their Relationship to Protein Disulfide Bond Formation-Reference-Cited by-同舟云学术

Ascorbate Oxidase, Protein Disulfide Isomerase, Ascorbic Acid, Dehydroascorbic Acid and Protein Levels in Developing Wheat Kernels and Their Relationship to Protein Disulfide Bond Formation

Published:2003-01 Issue:1 Volume:80 Page:35-39
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Every D.¹²,Griffin W. B.¹,Wilson P. E.¹

Affiliation:

1. New Zealand Institute for Crop and Food Research, Grain Foods Research Unit, Private Bag 4704, Christchurch, New Zealand.

2. Corresponding author. E-mail: everyd@crop.cri.nz. Fax: 64-3-325 2074.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Defective co-translational formation of disulphide bonds in protein disulphide-isomerase-deficient microsomes

3. PlantL-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing

4. BiP, HSP70, NDK and PDI in wheat endosperm. I. Accumulation of mRNA and protein during grain development

5. Enzymatic Method to Determine Dehydroascorbic Acid in Biological Samples and in Bread Dough at Various Stages of Mixing

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