Oxidation of methionine residues of food proteins and nutritional availability of protein-bound methionine sulphoxide
- 30 April 1978
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 3 (2), 85-102
- https://doi.org/10.1016/0308-8146(78)90027-4
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling RatJournal of Nutrition, 1976
- Effect of Hydrogen Peroxide Treatment on the Nutritional Quality of Rapeseed Flour Fed to Weanling RatsJournal of Nutrition, 1975
- OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro DigestibilityJournal of Food Science, 1973
- Complete amino acid analysis of peptides and proteins after hydrolysis by a mixture of Sepharose-bound peptidasesBiochemical Journal, 1972
- The digestion of the B chain of oxidised insulin by extracts of rat liver lysosomesBiochimica et Biophysica Acta (BBA) - General Subjects, 1972
- The Interactions between Bisulfite and Amino Acids. The Formation of Methionine Sulfoxide from Methionine in the Presence of OxygenCHEMICAL & PHARMACEUTICAL BULLETIN, 1971
- Some Effects of Hydrogen Peroxide on Casein and Its Implications in Cheese MakingJournal of Dairy Science, 1967
- On the determination of free amino acids in serumAnalytical Biochemistry, 1965
- Availability of sulphur amino acids in protein foodsBritish Journal of Nutrition, 1965
- ION EXCHANGE CHROMATOGRAPHY OF AMINO ACIDS – MICRODETERMINATION OF FREE AMINO ACIDS IN SERUMAnnals of the New York Academy of Sciences, 1962