Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein

@inproceedings{Kawase2002EffectsOD,
  title={Effects of Deamidation and Fragmentation on Antioxidative Activity of α-Zein},
  author={Shin-ichiro Kawase and Hiroshi Murakami and Yoshihiro Matsumura and John H. Teeter},
  year={2002}
}
The effcts of deamidation of fragmentation on the antioxidative activity of α-zein were investigated individually. Heat treatment at 70°C in 70% ethanol-0.05M HCl caused deamidation of α-zein without fragmentation. Antioxidative activity of α-zein was improved by this deamidation. α-Zein with deamidation treatment for 12 hours protected 80% of docosahexaenoic acid ethyl ester from autoxidation until 7 days. Model peptide of α-zein had a lower antioxidative activity than α-zein. Fragmentation by… CONTINUE READING

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