Effect of pH on structural changes in perch hemoglobin that can alter redox stability and heme affinity

Journal of Aquatic Food Product Technology

Volumn 18, Issue 4, 2009, Pages 416-423

  Richards, Mark P ^a   Aranda, Roman ^b   He, Cai ^a   Phillips, George N ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF WISCONSIN SCHOOL OF MEDICINE AND PUBLIC HEALTH   (United States)

Author keywords

Blood; Heme proteins; Hemin; Lipid oxidation; Protein crystallography; Quality deterioration; Rancidity

Indexed keywords

EFFECT OF PH; HEME IRON; HEME PROTEINS; LIPID OXIDATION; OXIDATIVE DEGRADATION; OXIDATIVE STABILITY; PROTEIN CRYSTALLOGRAPHY; PROTONATED; REDOX STABILITY; STRUCTURAL CHANGE;

BLOOD; DETERIORATION; HEMOGLOBIN; MINERALOGY; OXIDATION; PHOTODEGRADATION; PORPHYRINS; X RAY CRYSTALLOGRAPHY; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

PH EFFECTS;

EID: 77951452615     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850903223598     Document Type: Article

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