[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.
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Библиографическая информация
Издатель
University of Latvia
Нумерация страниц
p. 11-18
Другие темы
Hydrogene; Oxidacion; Levaduras de panaderia; Hidrogeno
Язык
Латышский
Примечание
Summaries (En, Lv)
5 ill., 1 ref.
Переведенный заголовок
Reduceta glutationa un udenraza peroksida pievienosana raugu kvalitates vertesanai
Тип
Summary
Источник
[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
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