Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling-Reference-Cited by-同舟云学术

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Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling

Published:2015-09-18 Issue:41 Volume:63 Page:9112-9123
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yu Tzer-Yang¹²,Morton James D.²,Clerens Stefan¹³,Dyer Jolon M.¹²⁴³

Affiliation:

1. Food & Bio-Based Products, AgResearch Lincoln Research Centre, Private Bag 4749, Christchurch 8140, New Zealand

2. Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Canterbury 7647, New Zealand

3. Biomolecular Interaction Centre, University of Canterbury, Private Bag 4800, Christchurch 8140, New Zealand

4. Riddet Institute, Massey University, Palmerston North 4442, New Zealand

Funder

Lincoln University

Biomolecular Interaction Centre, University of Canterbury

AgResearch

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03324

Reference50 articles.

1. Meat and human nutrition

2. Effects of heat on meat proteins – Implications on structure and quality of meat products

3. Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

4. Protein Oxidation: Basic Principles and Implications for Meat Quality

5. Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

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