Oxidation-induced unfolding facilitates myosin cross-linking in myofibrillar protein by microbial transglutaminase

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 8020-8027

  Li, Chunqiang ^a   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

cross linking; myofibrillar protein; protein oxidation; transglutaminase

Indexed keywords

ASCORBIC ACIDS; CA-ATPASE; CONFORMATIONAL STABILITIES; DOSE-DEPENDENT MANNER; HYDROXYL RADICALS; LONGISSIMUS; MICROBIAL TRANSGLUTAMINASE; MILD OXIDATION; MYOFIBRILLAR PROTEINS; PROTEIN OXIDATION; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; STRUCTURAL ALTERATIONS; STRUCTURAL CHANGE; TRANSGLUTAMINASES;

AMINO ACIDS; ELECTROPHORESIS; PROTEINS; SODIUM; SODIUM SULFATE;

OXIDATION;

CROSS LINKING REAGENT; HYDROXYL RADICAL; MUSCLE PROTEIN; MYOSIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; MEAT; METABOLISM; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PROTEIN UNFOLDING; SKELETAL MUSCLE; SWINE;

ANIMALS; CROSS-LINKING REAGENTS; FOOD HANDLING; HYDROXYL RADICAL; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; MYOSINS; OXIDATION-REDUCTION; OXIDATIVE STRESS; PROTEIN UNFOLDING; SWINE; TRANSGLUTAMINASES;

EID: 84865126809     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302150h     Document Type: Article

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