Purification and characterization of an antioxidant protein from Ginkgo biloba seeds

Food Research International

Volumn 43, Issue 1, 2010, Pages 86-94

  Huang, Wen ^a   Deng, Qianchun ^b   Xie, Bijun ^a   Shi, John ^c   Huang, FengHong ^b   Tian, Binqiang ^a   Huang, Qingde ^b   Xue, Sophia ^c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Antioxidant activity; Ginkgo biloba seeds; Physicochemical properties; Protein; Purification

Indexed keywords

ANTI-OXIDATION; ANTI-OXIDATION PROPERTIES; ANTIOXIDANT ACTIVITIES; AROMATIC AMINO ACID; DISULFIDE BONDS; ELIMINATION REACTION; GINKGO BILOBA SEEDS; GLUCOSIDIC BONDS; HYDROXYL RADICALS; INHIBITORY CONCENTRATION; NOVEL PROTEINS; PHYSICOCHEMICAL PROPERTY; PROTEIN PURIFICATION; SULFUR AMINO ACIDS; SUPEROXIDE ANIONS;

AMINATION; AMINES; AMINO ACIDS; NUCLEIC ACIDS; ORGANIC ACIDS; OXYGEN; PURIFICATION; SEED; SULFUR;

PROTEINS;

GINKGO BILOBA;

EID: 72149090119     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.015     Document Type: Article

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