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Effect of ascorbic acid on the foaming and gelling of globular proteins

✍ Scribed by NAZLIN K. HOWELL; CLAIRE TAYLOR

Book ID: 108820495
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 845 KB
Volume: 30
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1995.tb01381.x

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Dear Sir, Protein glycation is assumed to be one of the main reasons for a generation of diabetic complications [1]. This process has been reported to be affected by ascorbic acid [2]. Examinations on healthy volunteers have shown the inhibiting effect of oral ascorbic on protein glycation [3]. We d