DECREASED ANTIOXIDATIVE ACTIVITY OF MAIZE ZEIN IN RESPONSE TO DEAMIDATION RATE

被引：8

作者：

CHIUE, H ^{[1
]}

IWAMI, K ^{[1
]}

KUSANO, T ^{[1
]}

IBUKI, F ^{[1
]}

机构：

[1] KYOTO PREFECTURAL UNIV, DEPT AGR CHEM, SAKYO KU, KYOTO 606, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 01期

关键词：

D O I：

10.1271/bbb.58.198

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Ten samples with different deamidation rates were prepared from commercially available maize zein by heat treating with 0.05 N HCl in 70% ethanol, and were examined for their antioxidative activity in simply mixed protein-fatty acid (10:1) model systems at moderate humidity. A regression Line with a correlation coefficient of r = -0.946 was obtained, when the linoleate/palmitate ratio on day 3 was plotted against the percentage of deamidation.

引用

页码：198 / 199

页数：2

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