[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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书目信息
Latvijas Universitate. Zinatniskie raksti (Latvia) | Acta Universitatis Latviensis
ISSN
1407-2157
出版者
University of Latvia
页码
p. 11-18
其它主题
Hydrogene; Hidrogeno; Oxidacion; Levaduras de panaderia
语言
拉脱维亚语
注释
Summaries (En, Lv)
5 ill., 1 ref.
翻译的标题
Reduceta glutationa un udenraza peroksida pievienosana raugu kvalitates vertesanai
类型
Summary
来源
[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
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