The oxidation of protein thiol groups by iodate, bromate and persulphate.

The Biochemical journal ·Vol. 80 ·1961-09-00 ·Pages 612-6

HIRD FJ, YATES JR

Abstract

暂无摘要

Keywords

BROMINE/chemistry IODINE/chemistry PROTEINS/chemistry SULFATES/chemistry SULFHYDRYL COMPOUNDS/chemistry

MeSH Terms

Bromates Bromine/chemistry Iodates Iodine/chemistry Oxidation-Reduction Proteins/chemistry Sulfates/chemistry Sulfhydryl Compounds/chemistry

Chemicals

Bromates Iodates Proteins Sulfates Sulfhydryl Compounds Iodine Bromine

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

HIRD F J

YATES J R

References (3)

3 references, click to expand

A role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour.
Nature. 1960 May 7;186:451-4 PMID: 13824653
THIOLATION OF PROTEINS.
Proc Natl Acad Sci U S A. 1958 Sep 15;44(9):848-53 PMID: 16590281
Preparation of some protein samples from the fresh leaves of plants and the sulphur distributions of the preparations.
Biochem J. 1938 Dec;32(12):2114-22 PMID: 16746852

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1961-09-00

Pages

612-6

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1243275

Subset

External Links

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