DAMAGE OF AMINO-ACID-RESIDUES OF PROTEINS AFTER REACTION WITH OXIDIZING LIPIDS - ESTIMATION BY PROTEOLYTIC-ENZYMES

被引：16

作者：

MATOBA, T ^{[1
]}

YONEZAWA, D ^{[1
]}

NAIR, BM ^{[1
]}

KITO, M ^{[1
]}

机构：

[1] UNIV LUND,DEPT FOOD CHEM,S-22101 LUND,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10397.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1082 / 1084

页数：3

共 17 条

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[9] CHANGES IN CASEIN AND EGG-ALBUMIN DUE TO REACTIONS WITH OXIDIZING METHYL LINOLEATE IN DEHYDRATED SYSTEMS [J].

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[10] AN APPROACH TO ASSESSING THE GASTROINTESTINAL DIGESTION OF RICE AND WHEAT PROTEINS - USE OF A MODEL SYSTEM WITH PEPSIN, PANCREATIN AND INTRACELLULAR PEPTIDASES [J].

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