Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments
Author:
Affiliation:
1. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, Nutraceutical Co., Park City, Utah 84060, and Department of Marine Bioscience, Fukui Prefectural University, 1-1 Gakuen-Cho, Obama 917-003, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8024453
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1. Functionality of muscle constituents in the processing of comminuted meat products
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3. Structural Changes of Rabbit Myosin Subfragment 1 Altered by Malonaldehyde, a Byproduct of Lipid Oxidation
4. Oxidatively induced chemical changes and interactions of mixed myosin, ?-lactoglobulin and soy 7S globulin
5. Biochemical Susceptibility of Myosin in Chicken Myofibrils Subjected to Hydroxyl Radical Oxidizing Systems
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