The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle.

Cao, Jin-Xuan; Zhou, Chang-Yu; Wang, Ying; Sun, Yang-Ying; Pan, Dao-Dong

Cao, Jin-Xuan; Zhou, Chang-Yu; Wang, Ying; Sun, Yang-Ying; Pan, Dao-Dong.

Afiliación

Cao JX; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Zhou CY; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Wang Y; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Sun YY; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Pan DD; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; Food Science & Nutrition Department of Nanjing Normal University, Nanjing 210097, China. Electronic address: daodongpan@163.com.

Food Chem ; 240: 346-353, 2018 Feb 01.

Article en En | MEDLINE | ID: mdl-28946282

Asunto(s)

Actinas/química; Carpas; Animales; Peróxido de Hidrógeno; Músculo Esquelético; Oxidación-Reducción

Palabras clave

Adsorption capacity; G-actin; Hydrogen peroxide; Oxidative modification; Secondary structures; Volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carpas / Actinas Límite: Animals Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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