SULFUR AMINO-ACID STABILITY - HYDROGEN-PEROXIDE TREATMENT OF CASEIN, EGG-WHITE, AND SOY ISOLATE

被引：31

作者：

CHANG, KC

MARSHALL, HF

SATTERLEE, LD

机构：

[1] USDA,SRRL,NEW ORLEANS,LA

[2] CHINESE CULTURE UNIV,YAM MING SHAN,TAIWAN

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb07644.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1181 / 1183

页数：3

共 19 条

[1] UTILIZATION OF L-METHIONINE SULFOXIDE, L-METHIONINE SULFONE AND CYSTEIC ACID BY WEANLING RAT [J].

ANDERSON, GH ;

ASHLEY, DVM ;

JONES, JD .

JOURNAL OF NUTRITION, 1976, 106 (08) :1108-1114

[2] EFFECT OF HYDROGEN-PEROXIDE TREATMENT ON NUTRITIONAL QUALITY OF RAPESEED FLOUR FED TO WEANLING RATS [J].

ANDERSON, GH ;

LI, GSK ;

JONES, JD ;

BENDER, F .

JOURNAL OF NUTRITION, 1975, 105 (03) :317-325

[3] FACTORS AFFECTING ALKALINE COAGULATION OF EGG WHITE [J].

CUNNINGHAM, FE ;

COTTERILL, OJ .

POULTRY SCIENCE, 1962, 41 (05) :1453-&

[4]

CUNNINGHAM FE, 1973, EGG SCI TECHNOLOGY

[5] OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN-PEROXIDE - EFFECTS ON IN-VITRO DIGESTIBILITY [J].

CUQ, JL ;

PROVANSAL, M ;

GUILLEUX, F ;

CHEFTEL, C .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :11-13

[6] OXIDATION OF METHIONINE RESIDUES OF FOOD PROTEINS AND NUTRITIONAL AVAILABILITY OF PROTEIN-BOUND METHIONINE SULFOXIDE [J].

CUQ, JL ;

BESANCON, P ;

CHARTIER, L ;

CHEFTEL, C .

FOOD CHEMISTRY, 1978, 3 (02) :85-102

[7] TISSUE SULFHYDRYL GROUPS [J].

ELLMAN, GL .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 82 (01) :70-77

[8] COLORIMETRIC SCREENING ASSAY FOR CYSTINE PLUS CYSTEINE IN LEGUME SEED MEALS [J].

FELKER, P ;

WAINES, G .

ANALYTICAL BIOCHEMISTRY, 1978, 87 (02) :641-647

[9]

Guy E. J., 1968, Cereal Science Today, V13, P434

[10]

HUGLI TE, 1972, J BIOL CHEM, V247, P2828

← 1 2 →