Wheat glutathione S-transferase: Purification and properties

Journal of Cereal Science

Volumn 8, Issue 2, 1988, Pages 155-163

  Williamson, G ^a   Beverley, M C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

1 chloro 2,4 dinitrobenzene; 13 hydroperoxy cis 9,trans 1 1 octadecadienoic acid; 13c,t HPO; 9 hydroperoxy trans 10,cis 12 octadecadienoic acid; 9c,t HPO; CDNB; GSH; GSSG; oxidised glutathione; polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate; reduced glutathione; SDS PAGE

Indexed keywords

EID: 85009625117     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0733-5210(88)80026-2     Document Type: Article

References (26)

1. Isolation and characterisation of disulphide peptides from wheat flour
2. Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components
3. Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase
4. Reactivity of sulfhydryls in reduced gluten with lipid hydroperoxides.
5. Enzymatic oxidations of linoleic acid and glycerol-1-monolinoleate in doughs and flour-water suspensions
6. Fractionation of acetic acid-soluble proteins from wheat gluten by hydrophobic interaction chromatography: Evidence for different behaviour of gliadin and glutenin proteins
7. The identification and quantification of some non-volatile oxidation products of fatty acids developed during prolonged storage of wheat flour
8. Glutathione Conjugation: Atrazine Detoxication Mechanism in Corn