Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system

Process Biochemistry

Volumn 48, Issue 5-6, 2013, Pages 863-870

  Li, Yanqing ^a,b   Kong, Baohua ^a   Xia, Xiufang ^a   Liu, Qian ^a   Diao, Xinping ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Common carp; Hydroxyl radical; Protein oxidation; Rheological property

Indexed keywords

COMMON CARP; HYDROXYL RADICALS; PROTEIN CARBONYL CONTENT; PROTEIN OXIDATION; QUALITY DETERIORATIONS; RHEOLOGICAL PROPERTY; SULPHATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SURFACE HYDROPHOBICITY;

ELASTICITY; ELECTROPHORESIS; FREE RADICALS; GELATION; OXIDATION; PROTEINS; TURBIDITY;

BIOMARKERS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84878681675     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2013.03.015     Document Type: Article

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