Does oxidation affect the water functionality of myofibrillar proteins?

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 6, 2007, Pages 2342-2348

  Bertram, Hanne Christine ^a   Kristensen, Mette ^b   Østdal, Henrik ^c   Baron, Caroline P ^d   Young, Jette F ^a   Andersen, Henrik Jørgen ^e  

^a AARHUS UNIVERSITY   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c NOVOZYMES A S   (Denmark)

^d TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^e Arla Foods Amba ^*  (Denmark)

Author keywords

Cross linking; Di tyrosine; Meat; NMR; Pork; T2 relaxation; Water mobility; Water holding capacity

Indexed keywords

HYDROGEN PEROXIDE; MUSCLE PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ARTICLE; CHEMISTRY; LIPID PEROXIDATION; MUSCLE FIBRIL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OSMOLARITY; OXIDATION REDUCTION REACTION; PH; PHYSIOLOGY;

HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MAGNETIC RESONANCE SPECTROSCOPY; MUSCLE PROTEINS; MYOFIBRILS; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

SUS;

EID: 34147164655     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0625353     Document Type: Article

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