Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein-Reference-Cited by-同舟云学术

Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

Published:2023-01-26 Issue:5 Volume:71 Page:2532-2540
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feng Fan¹,Yin Yantao¹,Zhou Lei¹^ORCID,Ma Chao¹,Zhang Wangang¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China

Funder

National Natural Science Foundation of China

China Agricultural Research System

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c07804

Reference46 articles.

1. Balancing reactivity against selectivity: The evolution of protein S-nitrosylation as an effector of cell signaling by nitric oxide

2. Sources of Vascular Nitric Oxide and Reactive Oxygen Species and Their Regulation