Structural characterization and stability analysis of phosphorylated nitrosohemoglobin-Reference-Cited by-同舟云学术

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Structural characterization and stability analysis of phosphorylated nitrosohemoglobin

Published:2022-03 Issue: Volume:373 Page:131475
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Xiaoqing,Sun Yangying,Pan Daodong,Cao Jinxuan,Dang Yali

Funder

Basic Public Welfare Research Program of Zhejiang Province

Science and Technology Department of Zhejiang Province

National Modern Agriculture Industry Technology System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Increased yield of enzymatic synthesis by chromatographic selection of different N-glycoforms of yeast invertase;Andjelković;Electrophoresis,2020

2. The thermal stability of the external invertase isoforms from Saccharomyces cerevisiae correlates with the surface charge density;Andjelković;Biochimie,2012

3. Glyoxal-induced modification enhances stability of hemoglobin and lowers iron-mediated oxidation reactions of the heme protein: An in vitro study;Banerjee;International Journal of Biological Macromolecules,2018

4. Binding of carmoisine, a food colorant, with hemoglobin: Spectroscopic and calorimetric studies;Basu;Food Research International,2015

5. Impact of selected process parameters on solubility and heat stability of pea protein isolate;Bogahawaththa;LWT- Food Science and Technology,2019

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1. Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review;Trends in Food Science & Technology;2024-09

2. Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics;Food Chemistry: X;2024-06

3. Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products;Food Chemistry;2023-11

4. Flocculation efficiency of phosphorylated hemoglobin on kaolin and hematite systems;Journal of Applied Polymer Science;2023-07-14

5. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function;Food Hydrocolloids;2023-04

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