Nonenzymatic Lipid Oxidation by Lactoperoxidase. Effect of Heat Treatment

نویسندگان

چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effect of Combination on Properties of Cu-Ag Nanocomposites Synthesized by Heat Treatment

          Ag-Cu solid solutions prepared via ball milling process were subsequently milled for 30 h and investigated by X-ray diffraction technique for Cu-20%Ag, Cu-3.64%Ag and Cu-80%Ag. It was noted that the solid solubility level increased by increasing initial solute content in composition. Results showed peak positions of silver and copper changed with milling time. By heating up to 700 K, ...

متن کامل

The Effect of Heat Treatment on Springing of AISI301

AISI 301 stainless steel is a frequently used metal, especially in high temperature demands and or in part with high corrosion risk. Thin spring steel plates can be used as expansions of heat furnaces insulation and variety of all other springs. The present study has assessed the effects of temperature and thermal treatment time span on the microstructure of stainless steel 301 to achieve elast...

متن کامل

Effect of Reactor Heat Transfer Limitations on Co Preferential Oxidation

Our recent studies of CO preferential oxidation (PrOx) identified systemic differences between the characteristic curves of CO conversion for a microchannel reactor with thin-film wall catalyst and conventional packed-bed lab reactors (m-PBR’s). Strong evidence has suggested that the reverse water-gas-shift (r-WGS) side reaction activated by temperature gradients in m-PBR’s is the source of the...

متن کامل

Nonenzymatic Reduction and Oxidation of Myoglobin Hemoglobin by Nicotinamide Adenine Dinucleotides

The nonenzymatic reduction of metmyoglobin and methemoglobin by NADH or NADPH in the presence of ethylenediaminetetraacetate can occur at rates greater than most of those previously reported for enzymatic reduction. The reduction rate is considerably enhanced by the mediation of various flavins, including FAD, flavin mononucleotide, and riboflavin. The system is generally more active at pH 6.4 ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Journal of Dairy Science

سال: 1970

ISSN: 0022-0302

DOI: 10.3168/jds.s0022-0302(70)86457-8