ANTIOXIDANT PROPERTIES OF PROTEINS AFTER FREEZING-THAWING
Experimental data are presented which were obtained under comparative evaluation of influence of different freezing-thawing conditions on antioxidant properties of isolated proteins: human serum albumin, cytochrome с from the horse heart and glucose oxidase from Aspergillus niger. The observed protein antioxidant activity alterations are assumed to be a result of protein conformational changes. The character of freezing-thawing influence on the protein antioxidant activity depends on the molecular structure and cooling conditions.
Key words: albumin, glucoseoxidase, cytochrome с, freezing-thawing, antioxidant activity.
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