Effect of pH on Lipid Oxidation Using Trout Hemolysate as a Catalyst: A Possible Role for Deoxyhemoglobin-Reference-Cited by-同舟云学术

Effect of pH on Lipid Oxidation Using Trout Hemolysate as a Catalyst: A Possible Role for Deoxyhemoglobin

Published:2000-07-14 Issue:8 Volume:48 Page:3141-3147
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Richards Mark P.¹,Hultin Herbert O.¹

Affiliation:

1. Massachusetts Agricultural Experiment Station, Department of Food Science, University of Massachusetts/Amherst Marine Station, Gloucester, Massachusetts 01930

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991059w

Reference50 articles.

1. Production of Superoxide from Hemoglobin-Bound Oxygen Under Hypoxic Conditions

2. Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide

3. Studies on the functional properties of fish hemoglobins

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