Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

The effect of pH, sodium chloride (NaCl), sodium tripolyphosphate (STP), and binders on oxidation of purified bovine myoglobin was investigated in an in vitro incubation system. The rate of metmyoglobin formation decreased (P 0.05) in a linear manner either as pH values increased from 4.5 to 6.5 or...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of agricultural and food chemistry 1992-10, Vol.40 (10), p.1767-1771
Hauptverfasser: Chen, Chiao Min, Huffman, Dale L, Egbert, W. Russell, Smith, Robert C
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
BOVIN
CHLORURE DE SODIUM
CLORURO SODICO
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
GANADO BOVINO
General aspects
MIOGLOBINA
MYOGLOBINE
OXIDACION
OXYDATION
POLIFOSFATOS
POLYPHOSPHATE
SODIO
SODIUM
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The effect of pH, sodium chloride (NaCl), sodium tripolyphosphate (STP), and binders on oxidation of purified bovine myoglobin was investigated in an in vitro incubation system. The rate of metmyoglobin formation decreased (P 0.05) in a linear manner either as pH values increased from 4.5 to 6.5 or as STP concentrations increased from 0.1 to 0.5%. NaCl at either 1 or 2% increased (P 0.05) the rate of metmyoglobin formation; STP decreased the rate of oxidation of myoglobin in the presence of either 1 or 2% NaCl
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00022a008