Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening-Reference-Cited by-同舟云学术

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Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening

Published:2013-03-04 Issue:11 Volume:61 Page:2883-2888
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Libardi Silvia H.¹,Pindstrup Helene²,Cardoso Daniel R.¹,Skibsted Leif H.²

Affiliation:

1. Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970, São Carlos − SP, Brazil

2. Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf305363e

Reference22 articles.

1. Detection of Myoglobin-Derived Radicals On Reaction of Metmyoglobin With Hydrogen Peroxide and Other Peroxidic Compounds

2. Reaction of myoglobin with hydrogen peroxide forms a peroxyl radical which oxidizes substrates.

3. The lipoxygenase activity of myoglobin. Oxidation of linoleic acid by the ferryl oxygen rather than protein radical.

4. Kinetics of Reduction of Hypervalent Iron in Myoglobin by Crocin in Aqueous Solution

5. Phenolic Antioxidant Scavenging of Myosin Radicals Generated by Hypervalent Myoglobin

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1. Exploring structural and computational contrasts in Myoglobins: Implications for thermal treatment-induced Sulfmyoglobin formation;Food Chemistry;2024-12

2. Lactoperoxidase catalytically oxidize hydrogen sulfide via intermediate formation of sulfheme derivatives;Redox Biochemistry and Chemistry;2024-06

3. Mechanistics of pH-Dependent Sulfmyoglobin Formation: Spin Control and His64 Proton Relay;Journal of Chemistry;2024-02-21

4. Review of the Greening Reaction by Thermal Treatment: New Insights Exploring the Structural Implications of Myoglobin;Journal of Agricultural and Food Chemistry;2023-11-09

5. Sulfmyoglobin production by free cysteine during thermal treatment: Involvement of heme iron in the production of free radicals;Food Chemistry;2023-05

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