Oxidation of porcine myosin by hypervalent myoglobin: The role of thiol groups

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3297-3304

  Frederiksen, Anne M ^a   Lund, Marianne N ^a   Andersen, Mogens L ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cross linking; Hypervalent myoglobin; Myosin; pH; Protein oxidation; Radical formation; Thiol groups

Indexed keywords

CROSS LINKING REAGENT; FREE RADICAL; MYOGLOBIN; MYOSIN; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; MEAT; OSMOLARITY; OXIDATION REDUCTION REACTION; PH; SWINE;

ANIMALS; CROSS-LINKING REAGENTS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; HYDROGEN-ION CONCENTRATION; MEAT; MYOGLOBIN; MYOSINS; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; SULFHYDRYL COMPOUNDS; SWINE;

SUS;

EID: 44349188157     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072852p     Document Type: Article

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