Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 832-840

  Becker, Eleonora Miquel ^a   Westermann, Signe ^a   Hansson, Mats ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CARLSBERG LABORATORY   (Denmark)

Author keywords

Ferrochelatase; Nitrite; Parma ham; Zinc protoporphyrin

Indexed keywords

BIMOLECULAR REACTION; FERROCHELATASE; FLUORESCENT PIGMENTS; FORMATION CONSTANTS; HIGH ENERGY; NITRITE; NON-ENZYMATIC; PARMA HAM; PROTOPORPHYRIN IX; SECOND-ORDER RATE CONSTANTS; THERMAL INACTIVATION; ZINC PROTOPORPHYRIN;

ACETONE; ACTIVATION ENERGY; LEAD; MEATS; RATE CONSTANTS; ZINC COMPOUNDS;

ZINC;

ACETONE; FERROCHELATASE; IRON; LEAD; MYOGLOBIN; N METHYLMESOPORPHYRIN; NITRITE; PORPHYRIN DERIVATIVE; PROTOPORPHYRIN ZINC; UNCLASSIFIED DRUG; WATER;

ANIMAL TISSUE; ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; ENZYME MECHANISM; INHIBITION KINETICS; NONHUMAN; PORK; THERMODYNAMICS; TRANSMETALLISATION REACTION;

EID: 80052964604     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.090     Document Type: Article

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