The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle-Reference-Cited by-同舟云学术

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The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

Published:2018-02 Issue: Volume:240 Page:346-353
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Jin-Xuan,Zhou Chang-Yu,Wang Ying,Sun Yang-Ying,Pan Dao-Dong

Funder

National Natural Science Foundation of China

Modern Agricultural Technical System Foundation

Scientific and Technological program of Ningbo University

K.C. Wong Magna Fund in Ningbo University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Hydrogen bonds between acidic protons from alkynes (C–H⋯O) and amides (N–H⋯O) and carbonyl oxygen atoms as acceptor partners;Baillargeon;Journal of Crystallography,2014

2. Myoglobin-induced lipid oxidation. A review;Baron;Journal of Agricultural and Food Chemistry,2002

3. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;Journal of Food Science,1997

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein;Cao;Food Chemistry,2015

5. Structural changes of hake (Merluccius merluccius L.) fillets: Effects of freezing and frozen storage;Careche;Journal of Agricultural and Food Chemistry,1999

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