Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

Meat Science

Volumn 88, Issue 3, 2011, Pages 462-467

  Sun, Weizheng ^a   Zhao, Mouming ^a   Yang, Bao ^b   Zhao, Haifeng ^a   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Cantonese sausage; Hydrophobicity; In vitro digestibility; Protein aggregation; Protein oxidation

Indexed keywords

[CARBONYL; AGGREGATION BEHAVIOURS; BIPHASIC RESPONSE; CANTONESE; IN VITRO DIGESTIBILITY; IN-VITRO; MECHANISM OF ACTION; OXIDATION BEHAVIOURS; OXIDATIVE DEGRADATION; PHYSICO-CHEMICAL CHANGES; PROTEIN AGGREGATION; PROTEIN OXIDATION; PROTEIN SURFACE; SARCOPLASMIC PROTEIN; SECONDARY STRUCTURES; STRUCTURAL CHANGE; THERMAL DENATURATIONS; TRYPTOPHAN RESIDUES;

AGGLOMERATION; AMINO ACIDS; CARBONYLATION; HYDROPHOBICITY; MEATS; OXIDATION; PYROLYSIS;

PROTEINS;

ALPHA-CHYMOTRYPSIN; CHYMOTRYPSIN; CHYMOTRYPSIN A; MUSCLE PROTEIN; PEPSIN A; TRYPSIN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; CHINA; DIGESTION; FOOD HANDLING; HEAT; KINETICS; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PROTEIN CARBONYLATION; PROTEIN DENATURATION; QUALITY CONTROL; SARCOPLASMIC RETICULUM; SURFACE PROPERTY; SWINE;

ANIMALS; CHINA; CHYMOTRYPSIN; DIGESTION; FOOD HANDLING; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MEAT PRODUCTS; MUSCLE PROTEINS; OXIDATION-REDUCTION; PEPSIN A; PHYSICOCHEMICAL PHENOMENA; PROTEIN CARBONYLATION; PROTEIN DENATURATION; QUALITY CONTROL; SARCOPLASMIC RETICULUM; SURFACE PROPERTIES; SUS SCROFA; TRYPSIN;

EID: 79952816145     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.027     Document Type: Article

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