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פותח על ידי קלירמאש פתרונות בע"מ -
Nitric-oxide myoglobin as an inhibitor of lipid oxidation
Year:
1980
Source of publication :
Lipids
Authors :
ברמן, שורה
;
.
קנר, יוסף
;
.
Volume :
15
Co-Authors:
Kanner, J., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Ben-Gera, I., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Berman, S., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Facilitators :
From page:
944
To page:
948
(
Total pages:
5
)
Abstract:
The effect of nitric-oxide myoglobin (MbNO) on lipid oxidation was studied in linoleate and β-carotene-linoleate aqueous model systems and compared with that of metmyoglobin (MMb) and oxymyoglobin (MbO2) in short- and long-term reactions. While MMb and MbO2 had a clear prooxidative effect, MbNO, under the same conditions, acted as an antioxidant. The specific antioxidative activity of MbNO was maintained even in the presence of prooxidants such as hemeproteins. The significance of the conversion of MbO2 and MMb into an antioxidant during the curing process is discussed. © 1980 American Oil Chemists' Society.
Note:
Related Files :
beta carotene
Lipid oxidation
metmyoglobin
muscle
myoglobin
nitric oxide myoglobin
Oxymyoglobin
theoretical study
עוד תגיות
תוכן קשור
More details
DOI :
10.1007/BF02534419
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
21630
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:45
Scientific Publication
Nitric-oxide myoglobin as an inhibitor of lipid oxidation
15
Kanner, J., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Ben-Gera, I., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Berman, S., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagar, 50-100, Israel
Nitric-oxide myoglobin as an inhibitor of lipid oxidation
The effect of nitric-oxide myoglobin (MbNO) on lipid oxidation was studied in linoleate and β-carotene-linoleate aqueous model systems and compared with that of metmyoglobin (MMb) and oxymyoglobin (MbO2) in short- and long-term reactions. While MMb and MbO2 had a clear prooxidative effect, MbNO, under the same conditions, acted as an antioxidant. The specific antioxidative activity of MbNO was maintained even in the presence of prooxidants such as hemeproteins. The significance of the conversion of MbO2 and MMb into an antioxidant during the curing process is discussed. © 1980 American Oil Chemists' Society.
Scientific Publication
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