Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrils

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 661-668

  Ooizumi, Tooru ^a   Xiong, Youling L ^b  

^a FUKUI PREFECTURAL UNIVERSITY   (Japan)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Ca ATPase; Chymotryptic digestibility; Denaturation; Myofibrils; Myosin; Oxidation; Salt solubility

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); HYDROXYL RADICAL; MYOSIN;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; MUSCLE FIBRIL; NONHUMAN; OXIDATION; PROTEIN DENATURATION; THERMAL EXPOSURE;

EID: 34548226860     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.029     Document Type: Article

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