Lipid Oxidation in Trout Muscle Is Strongly Inhibited by a Protein That Specifically Binds Hemin Released from Hemoglobin-Reference-Cited by-同舟云学术

Lipid Oxidation in Trout Muscle Is Strongly Inhibited by a Protein That Specifically Binds Hemin Released from Hemoglobin

Published:2013-04-19 Issue:17 Volume:61 Page:4180-4187
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cai He¹,Grunwald Eric W.¹,Park Sung Yong¹,Lei Benfang²,Richards Mark P.¹

Affiliation:

1. Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin—Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, United States

2. Department of Immunology and Infectious Diseases, Montana State University, P.O. Box 173610, Bozeman, Montana, 59717, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4006142

Reference46 articles.

1. Oxidative processes in meat and meat products: Quality implications

2. Characteristics of myoglobin and haemoglobin-mediated lipid oxidation in washed mince from bighead carp (Hypophthalmichthys nobilis)

3. ESR spin trapping investigation of radical formation from the reaction between hematin and tert-butyl hydroperoxide

4. Retardation of myoglobin and haemoglobin-mediated lipid oxidation in washed bighead carp by phenolic compounds

5. Heme Transfer from Streptococcal Cell Surface Protein Shp to HtsA of Transporter HtsABC

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