栄養と食糧
Online ISSN : 1883-8863
ISSN-L : 0021-5376
油脂の生化学的研究 (第16報)
蛋白質と酸化脂肪酸エステルとの作用について
松尾 登
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1963 年 16 巻 4 号 p. 260-263

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When autoxidized ethyl ester of highly unsaturated fatty acids was mixed with aqueous solution of protein and left at 37°C, the protein was degenerated and orange-brown colored precipitate was formed.
The amount of precipitate in weight was the highest in the case of fibrinogen, serum γ- globulin came second, and serum albumin third.
Autoxidized ethyl ester of highly unsaturated fatty acids sti mulated blood coagulation.

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© 社団法人日本栄養・食糧学会
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