1. E. N. Frankel, "Lipid Oxidation," Prog. Lipid Res. 19, 1-22 (1980).

2. L. Ernster and K. Nordenbrand, "Microsomal Lipid Peroxidation: Mechanism and Some Biomedical Implications," in K. Yagi, ed., Lipid Peroxides in Biology and Medicine, Academic Press, New York, 1982, pp. 55-79.

3. J. M. C. Gutteridge and B. Halliwell, "The Measurement and Mechanism of Lipid Peroxidation in Biological Systems," TIBS 15, 129-135 (1990).

4. A. L. Tappel, "Hematin Compounds and Lipoxidase as Bio-catalysts," in H. W. Schultz, E. A. Day, and R. O. Sinnhuber, eds., Lipids and Their Oxidation, AVI, Westport, Conn., 1962, pp. 122-138.

5. J. Kanner, J. B. German, and J. E. Kinsella, "Initiation of Lipid Peroxidation in Biological Systems," CRC Crit. Rev. Food Sci. & Nutr. 25, 317-364 (1987).

6. F. D. Gunstone, "Reaction of Oxygen and Unsaturated Fatty Acids," J. AOCS 61, 441-444 (1984).

7. E. N. Frankel, "Lipid Oxidation: Mechanisms, Products and Biological Significance," J. AOCS 61, 1908-1917 (1984).

8. K. S. Chio and A. L. Tappel, "Inactivation of Ribonuclease and Other Enzymes by Peroxidizing Lipids and by Malonalde-hyde," Biochem. 8, 2827-2832 (1969).

9. M. Dizdaroglu and M. G. Simic, "Radiation-Induced Crosslinks Between Thymine and Phenylalanine," Int. J. Radiat. Biol. 47, 63-69 (1985).

10. K. M. Schaich, "Free Radical Initiation in Proteins and Amino Acids by Ionizing and Ultraviolet Radiation and Lipid Oxidation, Part III: Free Radical Transfer from Oxidizing Lipids," CRC Crit. Rev. Food Sci. & Nutr. 13, 189-244 (1980).

11. B. S. Berlett and E. R. Stadtman, Protein Oxidation in Aging, Disease, and Oxidative Stress," J. Biol. Chem. 272, 2031320316 (1997).

12. E. D. Cmjar, A. Witchwoot, and W. W. Nawar, "Thermal Oxidation of a Series of Saturated Triacylglycerols," J. Agric. Food Chem. 29, 39-42 (1981).

13. P. S. Rao and E. Hayon, "Reaction of Hydroxyl Radicals with Oligopeptides in Aqueous Solutions, A Pulse Radiolysis Study," J. Phys. Chem. 79, 109-115(1975).

14. O. Yamamoto, "Radiation-Induced Binding of Methionine with Serum Albumin, Tryptophan or Phenylalanine in Aqueous Solution," Int. J. Radiat. Phys. Chem. 4, 335-345 (1972).

15. S. F. Yang, H. S. Ku, and H. K. Pratt, "Photochemical Production of Ethylene from Methionine and its Analogues in the Presence of Flavin Mononucleotide," J. Biol. Chem. 242, 5274-5280 (1967).

16. K. C. Chang, H. F. Marshall, and L. D. Satterlee, "Sulfur Amino Acid Stability, Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Flour," J. Food Sci. 47, 1181-1183 (1982).

17. A. Graveland et al., "Superoxide Involvement in the Reduction of Disulfide Bonds of Wheat Gel Proteins," Biochem. Bio-phys. Res. Comm. 93, 1189-1195 (1980).

18. A. Graveland et al., "A Model for the Molecular Structure of the Glutenins from Wheat Flour," J. Cereal Sci. 3, 1-16 (1985).

19. P. R. Shewry and A. S. Tatham, "Recent Advances in Our Understanding of Cereal Seed Protein Structure and Functionality," Comments Agric. and Food Chem. 1, 71-94 (1987).

20. C. C. Tsen and W. Bushuk, "Reactive and Total Sulfhydryl and Disulfide Contents of Flours of Different Mixing Properties," Cereal Chem. 45, 58-62 (1968).

21. R. Lasztity, The Chemistry of Cereal Proteins, CRC Press, Boca Raton, Fla., 1984.

22. D. K. Mecham, "Wheat Proteins—Observations on Research Problems and Progress, Part 1," Food Technol. in Australia 32, 540-587 (1980).

23. M. Z. Papiz et al., "The Structure of /i-Lactoglobulin and its Similarity to Plasma Retinol-Binding Protein," Nature 324, 383-385 (1986).

24. P. F. Fox and M. C. T. Hoynes, "Heat Stability of Milk: Influence of Colloid Calcium Phosphate and /?-Lactoglobulin," J. Dairy Res. 42, 427-435 (1975).

25. D. M. Mulvihill and M. Donovan, "Whey Proteins and Their Thermal Denaturation—A Review," Irish J. Food Sci. Technol. 11, 43-75 (1987).

26. L. K Creamer, D. A. D. Parry, and G. N. Malcolm, "Secondary Structure of Bovine jS-Lactoglobulin B," Arch. Biochem. Bio-phys. 227, 98-105 (1983).

27. A. C. Jamieson et al., "Cloning and Nucleotide Sequence of The Bovine /?-Lactoglobulin Gene," Gene 61, 85-88 (1987).

28. C. A. Batt et al., "Expression of Recombinant Bovine ß-Lactoglobulin in Escherichia coli," Agric. Biol. Chem. 54,949955 (1990).

29. C. E. Castro, R. S. Wade, and N. 0. Belser, "Conversion of Oxyhemoglobulin to Methemoglobin by Organic and Inorganic Reductants," Biochem. 17, 225-231 (1978).

30. D.J. Livingston and W. D. Brown, "The Chemistry of Myoglobin and Its Reactions," Food Technol. 35, 244-252 (1981).

31. K. J. Nelsen and S. P. Seltz, "The Structure and Function of Lipoxygenase," Curr. Op. in Structural Biol. 4, 878-884 (1994).

32. D. W. S. Wong, Food Enzymes: Structure and Mechanism, Chapman & Hall, New York, 1995, pp. 237-270.

33. G. Matheis and J. R. Whitaker, "A Review: Enzymatic Cross-Linking of Proteins Applicable to Foods," J. Food Biochem. 11, 309-327 (1987).

34. P. J. Frazier et al., "The Effect of Lipoxygenase Action on The Mechanical Development of Doughs From Fat-Extracted and Reconstituted Wheat Flour," J. Sei. Food Agric. 28, 247-254 (1977).

35. P. J. Frazier, "Lipoxygenase Action and Lipid Binding in Breadmaking," Baker's Digest 53, 8-20, 29 (1979).

36. R. Kieffer and W. Grosch, "Verbesserung der backeigenschaften von Weizenmehlen durch die typ ii—lipoxygenase aus Sojabohnen," Z. Lebensm. Unters. Forseh 170, 258-261 (1980).

37. R. S. Himmelwright et al., "Chemical and Spectroscopic Studies of The Binuclear Copper Active Site otNeurospora Tyrosinase: Comparison to Hemocyanins," J. Am. Chem. Soc. 102, 7339-7344 (1980).

38. D. E. Wilcox et al., "Substrate Analogue Binding to The Coupled Binuclear Copper Active Site in Tyrosinase," J. Am. Chem. Soc. 107, 4015-4027 (1985).

39. M. A. Pavloskyand E. I. Solomon, "Near-IRCD/MCDSpectral Elucidation of Two Forms of the Non-Heme Active Site in Native Ferrous Soybean Lipoxygenase-1: Correlation to Crystal Structures and Reactivity," J. Am. Chem. Soc. 116, 1161011611 (1994).

40. C. R. Dawson and W. B. Tarpley, "On the Pathway of the Catechol-Tyrosinase Reaction," Arare. New York Acad. Sei. 100, 937-948 (1963).

41. R. S. Phillips et al., "Oxygenation of Fluorinated Tyrosines by Mushroom Tyrosinase Releases Fluoride Iron," Arch. Biochem. Biophys. 276, 65-69 (1990).

42. A. Nagai and H. Yamamoto, "Insolubilizing Studies by Water-Soluble Poly(LysTyr) by Tyrosinase," Bull. Chem. Soc. Jpn. 62, 2410-2412 (1989).

43. J. K. Palmer, "Banana Polyphenoloxidase. Preparation and Properties," Plant Physiol. 38, 508-513(1963).

44. W. N. Vannesta and A. Zuberbuhler, "Copper-containing Oxygenases," in O. Hayaishi, ed., Molecular Mechanisms of Oxygen Activation, Academic Press, New York, 1974, pp. 371404.

45. G. W. Sanderson, H. Co, and J. G. Gonzalez, "Biochemistry of Tea Fermentation: The Role of Carotenes in Black Tea Aroma Formation," J. Food Sei. 36, 231-236 (1971).

46. G. W. Sanderson and H. N. Graham, "On the Formation of Black Tea Aroma," J. Agric. Food Chem. 21, 576-585 (1973).

47. R. Z. Kazandjian and A. M. Klibanov, "Regioselective Oxidation of Phenols Catalyzed by Polyphenol Oxidase in Chloroform," J. Am. Chem. Soc. 107, 5448-5450 (1985).

48. A. Zaks and A. M. Klibanov, "Enzymatic Catalysis in Nonaqueous Solvents," J. Biol. Chem. 263, 3194-3201 (1988).

49. J. S. Deetz and J. D. Rozzell, "Enzyme-catalyzed Reaction in Non-Aqueous Media," TIBTECH 6, 15-19 (1988).

50. M. Rohr, C. P. Kubicek, and J. Kominek, "Gluconic Acid," in H.-J. Rehm and G. Reed, eds., Biotechnology, Vol. 3, Verlag Chemie, Weinheim, Germany, 1983, pp. 455-465.

51. A. P. F. Turner, I. Karube, and G. S. Wilson, Biosensors, Fundamentals and Applications, Oxford University Press, Oxford, U.K. 1987.

52. F. Cioci and R. Lavecchia, "Effect of Polyols and Sugars on Heat-Induced Flavin Dissociation in Glucose Oxidase," Biochem. Mol. Biol. Int. 34, 705-712 (1994).

53. D. W. S. Wong, Food Enzymes: Structure and Mechanism, Chapman & Hall, New York, 1995, pp. 308-320.

54. M.-L. Liao and P. A. Seib, "Chemistry of L-Ascorbic Acid Related to Foods," Food Chem. 30, 289-312 (1988).

55. A. E. Martell, "Chelates of Ascorbic Acids, Formation and Catalytic Properties," in P. A. Seib and B. M. Tolbert, eds., Ascorbic Acid: Chemistry, Metabolism, and Uses, American Chemical Society, Washington, D.C., 1982, pp. 153-178.

56. T. Kurata and M. Fujimaki, "Formation of 3-Keto-4-Deoxy-pentosone and 3-Hydroxy-2-Pyrone by the Degradation of Dehydro-L-Ascorbic Acid," Agric. Biol. Chem. 40, 1287-1291 (1976).

57. T. Hayashi, M. Namiki, and K. Tsuji, "Formation Mechanism of the Free Radical Products and Its Precursor by the Reaction of Dehydro-L-Ascorbic Acid with Amino Acid," Agric. Biol. Chem. 47, 1955-1960 (1983).

58. T. Hayashi et al., "Red Pigment Formation by the Reaction of Oxidized Ascorbic Acid and Protein in a Food Model System of Low Moisture Content," Agric. Food Chem. 49, 3139-3144 (1985).

59. E. H. Gruger, Jr., and A. L. Tappel, "Reactions of Biological Antioxidants: 1. Fe(III)—Catalyzed Reactions of Lipid Hydroperoxides with «-Tocopherol," Lipids 5, 326-331 (1970).

60. G. W. Burton and K. U. Ingold, "Autoxidation of Biological Molecules. 1. The Antioxidant Activity of Vitamin E and Related Chain-Breaking Phenolic Antioxidants In Vitro," J. Am. Chem. Soc. 103, 6472-6477 (1981).

Dominic W. S. Wong

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

Looking To Lose Weight But Not Starve Yourself? Revealed! The Secret To Long Life And Good Health Is In The Foods We Eat. Download today To Discover The Reason Why The Mediterranean Diet Will Help You Have Great Health, Enjoy Life And Live Longer.

Get My Free Ebook

Post a comment