[Competitive scavanging effect of H2O2 by simultaneously added reduced glutathione to bakers' yeast homogenate]
1999
Kruze, M. | Skards, I. | Raipulis, J. (University of Latvia, Riga (Latvia))
A competition between reduced glutathione affinity and catalase affinity on H2O2 has been investigated by two methods: by the maximal velocity of glutathione oxidation, which has been determined by the absorption changes at the wavelength where glutathione absorbs, 263 nm, and the maximal values of glutathione which are attained in the concurrence of two H2O2 scavengers. It has been shown that the Oetkers yeast shows high maximal glutathione oxydation rate and that can reflect low catalase activity.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الرقم التسلسلي المعياري الدولي (ردمد)
1407-2157
الناشر
University of Latvia
ترقيم الصفحات
p. 11-18
مواضيع أخرى
Hydrogene; Oxidacion; Levaduras de panaderia; Hidrogeno
اللغة
لاتفيا
ملاحظة
Summaries (En, Lv)
5 ill., 1 ref.
العنوان المترجم
Reduceta glutationa un udenraza peroksida pievienosana raugu kvalitates vertesanai
النوع
Summary
المصدر
[The domestic market of Latvia and products quality], Kruze, M.Skards, I. (Eds.).- Riga (Latvia): University of Latvia, 1999. v. 615: 207 p.
2000-08-15
AGRIS AP
مزود البيانات
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