Effects of malondialdehyde‐induced protein oxidation on the structural characteristics of rice protein

Summary Malondialdehyde (MDA) was selected to represent a secondary by‐product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice pro...

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Veröffentlicht in:	International journal of food science & technology 2020-02, Vol.55 (2), p.760-768
Hauptverfasser:	Li, Fang, Wu, Xiao‐Juan, Wu, Wei
Format:	Artikel
Sprache:	eng
Schlagworte:	Aggregates Aggregation Aging Carbonyl compounds Carbonyls Covalent bonds Disulfides Electrophoresis Fluorescence Hydrophobicity Lipid peroxidation Lipids Malondialdehyde Molecular weight Molecular weight distribution Oxidation Particle size distribution Peroxidation Protein interaction protein oxidation Proteins Rice rice ageing rice protein Size distribution
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