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Object Summary

The İn-Vitro İnvestigation Of Alpha Lipoic Acid Supplementation On Protein Quality Of Sea Bream (Sparus aurata), Anchovy (Engrailus engrasichalus) and Atlantic Bonito (Sarda sarda)

Title of object

The İn-Vitro İnvestigation Of Alpha Lipoic Acid Supplementation On Protein Quality Of Sea Bream (Sparus aurata), Anchovy (Engrailus engrasichalus) and Atlantic Bonito (Sarda sarda)

Object description

In this study, the effect of alpha lipoic acid as an antioxsidant on protein quality of sea bream, anchovy and Atlantic bonita oxidized with Fe+2 catalyzed oxidation system were investigated. Protein carbonyl (nmol carbonyl/ mg protein) and sodium dodecyl sulfade polyacrylamide gel elctrophoresis (SDS-PAGE) were used to determine protein oxidation and denaturation, respectively. As a result of this study, a significantly decrease in the amount of protein carbonyl was obtained with 1% alpha lipoi...

Language of object

Turkish

Author(s) / Publisher

Gamze Özkalay

Discipline(s)

Fish and Aquatic Products

Keywords

alpha lipoic acid, protein oxidation, protein denaturation, fecatalyzed oxidation

Technical format

Text

Intended end-user role

Learner

Learning resource type

Thesis

Typical age range

U18

Copyright - Restrictions

This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported

Cost with use

No

Source code available

No


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