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Antioxidative Activity of Barley Hordein and Its Loss by Deamidation
1997
Journal of Nutritional Science and Vitaminology
Barley hordein was comparable to maize zein in antioxida tion under a powder model system. Various deamidated "hordein" preparations were obtained and examined for their molecular-size distri bution (by Sephacryl S-100 gel filtration), hydrophobicity (by fluores cence measurement using fluorescent probes) and antioxidative activity (by the ferric thiocyanate method). Deamidation caused fragmentation of the hordein molecule and simultaneously lowered its fatty acid-binding capacity rather than
doi:10.3177/jnsv.43.145
fatcat:yq7cweg765bgzoo6mkgbzxemqq