Significance of phenol-protein interactions in modifying the antioxidant capacity of peas

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 22, 2006, Pages 8491-8494

  Tsai, Pi Jen ^a   She, Chen Hue ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Antioxidant capacity; Binding capacity; Phenol protein interaction

Indexed keywords

ANION; ANTIOXIDANT; PHENOL DERIVATIVE; SUPEROXIDE; SUPEROXIDE DISMUTASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; METABOLISM; PEA; PROTEIN BINDING; PROTEIN DENATURATION; TEMPERATURE;

ANIONS; ANTIOXIDANTS; PEAS; PHENOLS; PLANT PROTEINS; PROTEIN BINDING; PROTEIN DENATURATION; SUPEROXIDE DISMUTASE; SUPEROXIDES; TEMPERATURE;

PISUM SATIVUM;

EID: 33751006157     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061475y     Document Type: Article

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