Competitive Reduction of Perferrylmyoglobin Radicals by Protein Thiols and Plant Phenols
Author:
Affiliation:
1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark
2. Heart Research Institute, 7 Eliza Street, Newtown, NSW 2042 Australia
Funder
Danish Agency for Science, Technology and Innovation
Det Frie Forskningsråd | Teknologi og Produktion
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5041433
Reference43 articles.
1. The reaction between metmyoglobin and hydrogen peroxide
2. Free Radical produced in the Reaction of Metmyoglobin with Hydrogen Peroxide
3. Pseudoperoxidase Activity of Myoglobin: Pigment Catalyzed Formation of Radicals in Meat Systems
4. Identification of a globin free radical in equine myoglobin treated with peroxides
5. Self-peroxidation of Metmyoglobin Results in Formation of an Oxygen-reactive Tryptophan-centered Radical
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