Art

J-GLOBAL ID：200902172105719806   Reference number：97A0419980

Antioxidative Activity of Barley Hordein and Its Loss by Deamidation.

大麦ホルデインの抗酸化活性と,その脱アミド化による消失

Author (3)： CHIUE H (Kobe-Gakuin Univ., Kobe, JPN) ,  KUSANO T (Kobe-Gakuin Univ., Kobe, JPN) ,  IWAMI K (Kyoto Prefectural Univ., Kyoto, JPN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 43  Issue： 1  Page： 145-154  Publication year： Feb. 1997 
JST Material Number： F0733A  ISSN： 0301-4800  CODEN： JNSVA5  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Hordeum vulgare ,...
Semi thesaurus term： food additive

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JST classification (2)： Protein  (FJ09020N) ,  Food additives  (FJ10020H)

Reference (27)：

• 1) Grice, H. C. (1988): Safety evaluation of butylated hydroxyanisole from the perspec-tive of effects on forestomach and oesophageal squamous epithelium. Food Chem. Toxicol., 26, 717-723.
• 2) Witschi, H. P. (1986): Enhanced tumor development by butylatedhydroxytoluene (BHT) in the liver, lung and gastrointestinal tract. Food Chem. Toxicol., 24, 1127-1130.
• 3) Gopala, A. G., and Prabhakar, J. V. (1994): Antioxidant efficacy of amino acids in methyllinoleate different relative humilities. J. Am. Oil Chem., 71, 645-647.
• 4) Kawashima, K., Itoh, H., Miyoshi, M., and Chibata, I. (1979): Antioxidant properties of branched-chain amino acid derivatives. Chem. Pharm. Bull., 227, 1912-1916.
• 5) Yamaguchi, N., Yokoo, Y., and Fujimaki, M. (1979): Antioxidative activities of protein hydrolyzates. Nippon Shokuhin Kogyo Gakkaishi, 26, 65-70.

Terms in the title (4)： 大麦 ,  ホルデイン ,  抗酸化活性 ,  脱アミド化