Novel DNPH-based method for determination of protein carbonylation in muscle and meat

Food Chemistry

Volumn 197, Issue , 2016, Pages 670-675

  Soglia, Francesca ^a,b   Petracci, Massimiliano ^a   Ertbjerg, Per ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Protein carbonyls; Protein cross linking; Protein oxidation; Protein solubility

Indexed keywords

CARBONYL COMPOUNDS; CARBONYLATION; MEATS; MUSCLE; SOLUBILITY;

2 ,4-DINITROPHENYLHYDRAZINE; DETERMINATION OF PROTEINS; INSOLUBLE PROTEINS; PROTEIN CARBONYLATION; PROTEIN CARBONYLS; PROTEIN CROSSLINKING; PROTEIN OXIDATION; PROTEIN SOLUBILITY;

PROTEINS;

2,4 DINITROPHENYLHYDRAZINE; CARBONYL DERIVATIVE; HYDRAZONE DERIVATIVE; MUSCLE PROTEIN; DINITROPHENYLHYDRAZINE; HYDRAZINE DERIVATIVE; PROTEIN INTAKE;

ANIMAL TISSUE; ARTICLE; BEEF; CHICKEN MEAT; CONNECTIVE TISSUE; DERIVATIZATION; FOOD ANALYSIS; NONHUMAN; PORK; PROTEIN BINDING; PROTEIN CARBONYLATION; PROTEIN CROSS LINKING; PROTEIN UNFOLDING; SOLUBILIZATION; TRICEPS BRACHII MUSCLE; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CHICKEN; FOOD HANDLING; MEAT; PIG; PROTEIN INTAKE; SKELETAL MUSCLE; SPECTROPHOTOMETRY;

ANIMALS; CATTLE; CHICKENS; DIETARY PROTEINS; FOOD ANALYSIS; FOOD HANDLING; HYDRAZINES; MEAT; MUSCLE, SKELETAL; PROTEIN CARBONYLATION; SPECTROPHOTOMETRY; SWINE;

EID: 84946865982     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.038     Document Type: Article

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