Ascorbate oxidase, protein disulfide isomerase, ascorbic acid, dehydroascorbic acid and protein levels in developing wheat kernels and their relationship to protein disulfide bond formation

Cereal Chemistry

Volumn 80, Issue 1, 2003, Pages 35-39

  Every, D ^a   Griffin, W B ^a   Wilson, P E ^a  

^a Grain Foods Research Unit   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

COVALENT BONDS; GRAIN (AGRICULTURAL PRODUCT); PLANTS (BOTANY); PROTEINS; SULFUR COMPOUNDS;

ASCORBATE OXIDASE; DEHYDROASCORBIC ACID; DISULFIDE BOND FORMATION; INSOLUBLE PROTEINS; KERNEL WEIGHT; NEW ZEALAND; PROTEIN DISULPHIDE-ISOMERASE; PROTEIN LEVEL; SALT-SOLUBLE PROTEINS; WHEAT KERNELS;

ASCORBIC ACID;

ASCORBATE OXIDASE; ASCORBIC ACID; DEHYDROASCORBIC ACID; GLUTEN; PROTEIN DISULFIDE ISOMERASE;

ARTICLE; CONCENTRATION RESPONSE; ELECTRON TRANSPORT; ENZYME ACTIVITY; NEW ZEALAND; PROTEIN ANALYSIS; PROTEIN BINDING; SALINITY; SOLUBILITY; TIME SERIES ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0037242761     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.1.35     Document Type: Article

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