Decreased antioxidative activity of maize [Zea mays] zein in response to deamidation rate

Ten samples with different deamidation rates were prepared from commercially available maize zein by heat treating with 0.05N 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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1994-01, Vol.58 (1), p.198-199
Hauptverfasser:	Ohiue, H. (Kobe Gakuin Univ. (Japan). Faculty of Nutrition), Iwami, K, Kusano, T, Ibuki, F
Format:	Artikel
Sprache:	eng
Schlagworte:	ACTIVIDAD FISICA ACTIVITE PHYSIQUE Biological and medical sciences DESAMINACION DESAMINATION Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects OXIDACION OXYDATION PROLAMINAS PROLAMINE REACCIONES BIOQUIMICAS REACTION BIOCHIMIQUE ZEA MAYS
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Ten samples with different deamidation rates were prepared from commercially available maize zein by heat treating with 0.05N 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
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.58.198