Protein cleavage due to pro-oxidative activity in some spices

• Main Authors: Lertsiri S., Dumri K.
• Other Authors: Palaniswamy U.RGardner Z.E.Craker L.E
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-84879942764&partnerID=40&md5=eeaaaf102031fa62eb6d4ff4185cca5c; http://cmuir.cmu.ac.th/handle/6653943832/7101
• Institution: Chiang Mai University

To investigate the pro-oxidative activity of nutmeg, safflower, and lemongrass, methanolic extracts of each were incubated with bovine serum albumin (BSA) in the absence or presence of Fe3+/EDTA/H2O 2, Fe2+/ascorbate, or Cu2+/H2O 2 at 37°C. The protein cleavage by SDS-polyacrylamide gel electrophore...