Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

AAPH-derived (2,2′-azobis (2-amidinopropane) dihydrochloride) peroxyl radicals were selected as representative free radicals of lipid peroxidation to investigate the effects of oxidative modifications on isolated porcine myofibrillar protein structures as well as their rheological and gelling proper...

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Veröffentlicht in:	Meat science 2014-04, Vol.96 (4), p.1432-1439
Hauptverfasser:	Zhou, Feibai, Zhao, Mouming, Zhao, Haifeng, Sun, Weizheng, Cui, Chun
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Elasticity Free Radicals - metabolism Gelation Gels Humans Lipid Peroxidation Meat - analysis Microstructure Muscle Proteins - isolation & purification Muscle Proteins - metabolism Myofibrillar protein Myofibrils - metabolism Myosins - metabolism Oxidation-Reduction Peroxides - metabolism Peroxyl radical Protein Carbonylation Protein oxidation Rheology Swine Tropomyosin - metabolism Troponin - metabolism Water
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