Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 106-112

  Xue, Mei ^a   Huang, Feng ^a   Huang, Ming ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Calpain; Bovine muscle; Protein oxidation; Proteolysis; Tenderness

Indexed keywords

BOVINE MUSCLE; CALPAINS; IN-VITRO; MECHANISTIC LINK; MODIFIED PROTEINS; MYOFIBRILLAR PROTEINS; MYOFIBRILLAR PROTEOLYSIS; MYOSIN HEAVY CHAIN; OXIDATIVE MODIFICATION; PROTEIN DEGRADATION; PROTEIN MODIFICATIONS; PROTEIN OXIDATION; SDS-PAGE; TENDERNESS; WESTERN BLOTTING;

DEGRADATION; MAMMALS; MUSCLE; PROTEINS; PROTEOLYSIS;

OXIDATION;

ALPHA ACTININ; CALPAIN 1; FERROUS ION; HYDROGEN PEROXIDE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; TROPONIN T;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; COW; IN VITRO STUDY; NONHUMAN; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN MODIFICATION; WESTERN BLOTTING;

BOVINAE;

EID: 84860380153     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.072     Document Type: Article

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