Oxidative modification of amino acids in porcine myofibrillar protein isolates exposed to three oxidizing systems

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 607-616

  Park, Donkeun ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Amino acids; Hydroxyl radicals; Metmyoglobin; Protein oxidation

Indexed keywords

ALANINE; ASCORBIC ACID; CYSTEINE; FERROUS CHLORIDE; GLYCINE; HISTIDINE; IRON; LEUCINE; LINOLEIC ACID; LIPOXYGENASE; LYSINE; METHIONINE; METMYOGLOBIN; MUSCLE PROTEIN; PIPERAZINE DERIVATIVE; PIPERAZINE N,N BIS(2 ETHANESULFONIC ACID); TYROSINE; UNCLASSIFIED DRUG;

ACIDITY; AMINO ACID ANALYSIS; ARTICLE; CATALYSIS; CHEMICAL MODIFICATION; LIPID OXIDATION; OXIDATION; PROTEIN ISOLATION; QUANTITATIVE ANALYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY;

SUS;

EID: 33846915661     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.004     Document Type: Article

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