Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective.

Yin, Yantao; Xing, Lujuan; Zhang, Wangang

Yin, Yantao; Xing, Lujuan; Zhang, Wangang.

Afiliación

Yin Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China.
Xing L; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China.
Zhang W; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China.

J Agric Food Chem ; 71(5): 2514-2522, 2023 Feb 08.

Article en En | MEDLINE | ID: mdl-36703551

Asunto(s)

Peróxido de Hidrógeno; Miofibrillas; Bovinos; Animales; Miofibrillas/química; Peróxido de Hidrógeno/química; Miosinas/análisis; Miosinas/química; Péptidos/análisis; Oxidación-Reducción

Palabras clave

digestibility; meat; myofibrillar protein; peptidomic; protein oxidation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Peróxido de Hidrógeno / Miofibrillas Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos

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