Production of Thiyl Radical on a Peptide Derived from Wheat Protein by Superoxide Anion Radical-Reference-Cited by-同舟云学术

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Production of Thiyl Radical on a Peptide Derived from Wheat Protein by Superoxide Anion Radical

Published:2006-09 Issue:5 Volume:83 Page:472-477
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Miyamoto Yuka¹²,Nishimura Kimio¹³

Affiliation:

1. Department of Food Science and Nutrition, Doshisha Women's College of Liberal Arts, Kamigyo-ku, Kyoto, 602-0893, Japan.

2. Present address: Department of Home Economics, Shukugawa Gakuin College, 6-58 Koshikiiwa-cho Nishinomiya, 662-8555, Japan.

3. Corresponding author. Phone: +81-75-251-4214. Fax: +81-75-251-4289 or 4214. E-mail: knishimu@dwc.doshisha.ac.jp

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference29 articles.

1. REACTIONS OF O-2, H2O2AND OTHER OXIDANTS WITH SULFHYDRYL ENZYMES‡

2. Spin Trapping: ESR parameters of spin adducts 1474 1528V

3. Protein damage and degradation by oxygen radicals. I. general aspects.

4. Tissue sulfhydryl groups

5. Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

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4. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review;Food Science & Nutrition;2020-10-15

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