发芽豌豆种子（豌豆）微粒体部分对有机硫化合物的氧化作用。
Oxidation of organosulfur compounds by the microsomal fraction of germinating pea seeds (Pisum sativum).
作者信息
Doerge D R, Corbett M D
出版信息
Biochem Biophys Res Commun. 1984 Jun 29;121(3):1001-5. doi: 10.1016/0006-291x(84)90776-9.
PMID:6743311
Abstract
The oxidation of organosulfur functional groups by the microsomal fraction of germinating pea seeds has been investigated. Arylsulfides , but not thioamides , were converted to sulfoxides by this hemoprotein in the presence of hydrogen peroxide.
摘要
已对发芽豌豆种子微粒体部分对有机硫官能团的氧化作用进行了研究。在过氧化氢存在的情况下，这种血红蛋白可将芳基硫化物而非硫代酰胺转化为亚砜。
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