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Titolo:
SULFHYDRYL ANALYSIS .1. DETERMINATION OF FREE SULFHYDRYLS IN WHEAT-FLOUR DOUGHS
Autore:
ANDREWS DC; CALDWELL RA; QUAIL KJ;
Indirizzi:
UNIV SYDNEY,DEPT AGR CHEM & SOIL SCI SYDNEY NSW 2006 AUSTRALIA BREAD RES INST AUSTRALIA N RYDE NSW AUSTRALIA
Titolo Testata:
Cereal chemistry
fascicolo: 3, volume: 72, anno: 1995,
pagine: 326 - 329
SICI:
0009-0352(1995)72:3<326:SA.DOF>2.0.ZU;2-J
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHROMATOGRAPHY; PROTEINS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
20
Recensione:
Indirizzi per estratti:
Citazione:
D.C. Andrews et al., "SULFHYDRYL ANALYSIS .1. DETERMINATION OF FREE SULFHYDRYLS IN WHEAT-FLOUR DOUGHS", Cereal chemistry, 72(3), 1995, pp. 326-329

Abstract

Methodology was developed for the determination of free sulfhydryls in wheat flours and doughs using NBD-Cl (7-chloro-4-nitrobenzo-2-oxa-1,3-diazole). The solubilization of protein by sonication in sodium dodecyl sulfate (SDS) was compared to proteolysis with Proteinase K in SDS. Oxidation during proteolysis and disulfide cleavage during sonication are the likely reasons for observed differences between the two solubilization methods. The sulfhydryl determination and both extraction procedures work effectively on model doughs and full bread formula.

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Documento generato il 30/11/20 alle ore 06:38:23