Sequential Proton Loss Electron Transfer in Deactivation of Iron(IV) Binding Protein by Tyrosine Based Food Components
Author:
Affiliation:
1. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Funder
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b02420
Reference50 articles.
1. The reaction of metmyoglobin with strong oxidizing agents
2. The interaction of oxymyoglobin with hydrogen peroxide: The formation of ferrylmyoglobin at moderate excesses of hydrogen peroxide
3. Oxidation of oxymyoglobin to metmyoglobin with hydrogen peroxide: involvement of ferryl intermediate
4. Myoglobin-Induced Lipid Oxidation. A Review
5. The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species
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