Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat Science

Volumn 96, Issue 4, 2014, Pages 1432-1439

  Zhou, Feibai ^a   Zhao, Mouming ^a   Zhao, Haifeng ^a   Sun, Weizheng ^a   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gelation; Microstructure; Myofibrillar protein; Peroxyl radical; Protein oxidation

Indexed keywords

GELLING PROPERTIES; LIPID PEROXIDATION; MYOFIBRILLAR PROTEINS; OXIDATIVE MODIFICATION; PEROXYL RADICAL; PROTEIN OXIDATION; TEXTURE PROPERTIES; WATER HOLDING CAPACITY;

FREE RADICALS; GELATION; MICROSTRUCTURE; OXIDATION;

PROTEINS;

FREE RADICAL; MUSCLE PROTEIN; MYOSIN; PERHYDROXYL RADICAL; PEROXIDE; PEROXY RADICAL; TROPOMYOSIN; TROPONIN; WATER;

ANIMAL; ARTICLE; ELASTICITY; FLOW KINETICS; GEL; GELATION; HUMAN; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MEAT; METABOLISM; MICROSTRUCTURE; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; PROTEIN OXIDATION; SWINE;

GELATION; MICROSTRUCTURE; MYOFIBRILLAR PROTEIN; PEROXYL RADICAL; PROTEIN OXIDATION;

ANIMALS; ELASTICITY; FREE RADICALS; GELS; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; MYOFIBRILS; MYOSINS; OXIDATION-REDUCTION; PEROXIDES; PROTEIN CARBONYLATION; RHEOLOGY; SWINE; TROPOMYOSIN; TROPONIN; WATER;

EID: 84891751955     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.001     Document Type: Article

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