Influence of cysteine and methionine availability on protein peroxide scavenging activity and phenolic stability in emulsions

Food Chemistry

Volumn 146, Issue , 2014, Pages 521-530

  Zhou, Lisa ^a   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Hydrogen peroxide; Oil in water emulsions; Phenolics; Proteins

Indexed keywords

EPIGALLOCATECHIN-3-GALLATE; OIL-IN-WATER EMULSIONS; PHENOLICS; REACTIVE OXYGEN SPECIES; SCAVENGING ACTIVITIES; SECONDARY METABOLITES; SODIUM DODECYL SULPHATE; TERT-BUTYLHYDROPEROXIDE;

AMINO ACIDS; EMULSIONS; HYDROGEN PEROXIDE; PEROXIDES; PROTEINS;

OXIDATION;

BETA LACTOGLOBULIN; CYSTEINE; DODECYL SULFATE SODIUM; EPIGALLOCATECHIN GALLATE; GUANIDINE; HYDROGEN PEROXIDE; METHIONINE; PHENOL; SOLVENT; TERT BUTYL HYDROPEROXIDE;

ARTICLE; BIOLOGICAL ACTIVITY; CONTROLLED STUDY; DAIRY PRODUCT; EMULSION; MOLECULAR WEIGHT; OXIDATION; PARTICLE SIZE; PH; POROSITY; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN STRUCTURE; STRUCTURE ACTIVITY RELATION;

HYDROGEN PEROXIDE; OIL-IN-WATER EMULSIONS; PHENOLICS; PROTEINS;

CASEINS; CYSTEINE; EMULSIONS; FREE RADICAL SCAVENGERS; LACTOGLOBULINS; METHIONINE; OXIDATION-REDUCTION; PEROXIDES; PHENOLS;

EID: 84885338182     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.082     Document Type: Article

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