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Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Ovalbumin
L-ascorbic acid superoxide anion radical ovalbumin
2009/6/18
L-Ascorbic acid (AsA) plays an important role in food, especially in the rheological properties of bread dough. So in this study, we estimated the effect of AsA on the polymerization of proteins using...
The Use of Ascorbic Acid to Promote the Polymerization of 11S Globulin
vitamin C polymerization 11S globulin
2009/5/8
We investigated the effects of L-ascorbic acid (AsA) on 11S globulin, which was reduced by 2-mercaptoethanol. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis verified that AsA promo...
Oxidative Polymerization of Phenolic Glycosides by Peroxidase
peroxidase polymerization arbutin glycoside coupling
2008/4/20
Oxidative polymerization of phenolic glucosides catalyzed by horseradish peroxidase (HRP) was reviewed. Hydroquinone β-glucoside (arbutin, β-Arb) and hydroquinone α-glucoside (α-Arb) were polymerized ...
Polymerization of 4´-Hydroxyphenyl α-Glucoside and 4´-Hydroxyphenyl β-Glucoside Catalyzed by Horseradish Peroxidase
peroxidase polymerization arbutin α-arbutin glycosides
2008/4/20
Polymerization processes of 4´-hydroxyphenyl α-glucoside (α-Arb) and 4´-hydroxyphenyl β-glucoside (arbutin, β-Arb) catalyzed by horseradish peroxidase (HRP) were analyzed in detail. A calc...
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein
wheat protein sulfhydryl-disulfide exchange polymerization
2010/11/24
L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and...
