Alterations in the food functionality of serum albumin by the redox interconversion of disulfide bonds ジスルフィド結合の酸化還元変換による血清アルブミンの食品機能特性の改質
Access this Article
Search this Article
Author
Bibliographic Information
- Title
-
Alterations in the food functionality of serum albumin by the redox interconversion of disulfide bonds
- Other Title
-
ジスルフィド結合の酸化還元変換による血清アルブミンの食品機能特性の改質
- Author
-
李, 眞英
- Author(Another name)
-
リ, ジンヨン
- University
-
京都大学
- Types of degree
-
農学博士
- Grant ID
-
甲第5128号
- Degree year
-
1992-03-23
Note and Description
博士論文
Table of Contents
- 論文目録 / (0001.jp2)
- CONTENTS / p1 (0005.jp2)
- INTRODUCTION / p3 (0006.jp2)
- CHAPTER1. Gelation of Serum Albumin by Glutathione / p5 (0007.jp2)
- CHAPTER2. Factors Controlling the Thiol-dependent Gelation of Bovine Serum Albumin / p22 (0016.jp2)
- Section1. Stimulation Effects of Ethanol / p22 (0016.jp2)
- Section2. Inhibition Effects of Salts / p25 (0017.jp2)
- CHAPTER3. Emulsifying Properties of Disulfide-reduced Bovine Serum Albumin / p40 (0025.jp2)
- CHAPTER4. Partially Folded State of the Disulfide-reduced Form of Serum Albumin as an Intermediate for Reversible Redox Denaturation / p50 (0030.jp2)
- SUMMARY / p78 (0044.jp2)
- ACKNOWLEDGMENT / p82 (0046.jp2)
- REFERENCES / p84 (0047.jp2)
- LIST OF PUBLICATIONS / p89 (0049.jp2)