Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics.

Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A M; Hu, Ying; He, Zhifei

Zhang, Dong; Li, Hongjun; Wang, Zefu; Emara, A M; Hu, Ying; He, Zhifei.

Afiliación

Zhang D; College of Food Science, Southwest University, Chongqing 400715, China.
Li H; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
Wang Z; College of Food Science, Southwest University, Chongqing 400715, China.
Emara AM; College of Food Science, Southwest University, Chongqing 400715, China.
Hu Y; College of Food Science, Southwest University, Chongqing 400715, China.
He Z; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China. Electronic address: 2628576386@qq.com.

Food Chem ; 332: 127396, 2020 Dec 01.

Article en En | MEDLINE | ID: mdl-32615386

Asunto(s)

Proteínas Musculares/química; Agregado de Proteínas; Animales; Peróxido de Hidrógeno/química; Radical Hidroxilo/química; Punto Isoeléctrico; Oxidación-Reducción; Solubilidad; Porcinos

Palabras clave

Amino acid; Instability; Isoelectric point; Myofibrillar protein; Oxidation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agregado de Proteínas / Proteínas Musculares Límite: Animals Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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