Oxidative dimerisation of tyrosine by the hypervalent meat pigment ferrylmyoglobin

European Food Research and Technology

Volumn 216, Issue 1, 2003, Pages 23-27

  Østdal, Henrik ^a   Sørensen, Gitte ^a   Daneshvar, Bahram ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b National Food Agency of Denmark   (Denmark)

Author keywords

Ferrylmyoglobin; Oxygen activation; Protein oxidation; Tyrosine dimerisation

Indexed keywords

ACTIVATION ENERGY; ALGORITHMS; DIMERIZATION; HYDROGEN PEROXIDE; OXIDATION; PH EFFECTS; PHENOLS; PIGMENTS; PROTEINS; RATE CONSTANTS; REDUCTION; ULTRAVIOLET SPECTROMETERS;

FERRYLMYOGLOBIN; OXYGEN ACTIVATION; PROTEIN OXIDATION; TRYOSINE DIMERIZATION;

MEATS;

EID: 1542791511     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0608-9     Document Type: Article

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