Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 40, 2015, Pages 8896-8904

  Yang, Jiayi ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

emulsion; interface adsorbed protein; lipid oxidation; myofibrillar protein oxidation; myosin

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; FLUORESCENCE; PROTEINS; QUENCHING; SODIUM DODECYL SULFATE; SODIUM SULFATE;

HYDROXYL RADICAL OXIDATIONS; INTRINSIC FLUORESCENCE; LIPID OXIDATION; MYOFIBRILLAR PROTEINS; MYOSIN; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILIZATION; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

OXIDATION;

EMULSION; LIPID; MUSCLE PROTEIN; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; EMULSION; MEAT; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PIG;

ANIMALS; EMULSIONS; LIPIDS; MEAT; MUSCLE PROTEINS; MYOFIBRILS; OXIDATION-REDUCTION; SWINE; WATER;

EID: 84944215959     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03377     Document Type: Article

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