Protein carbonylation in food and nutrition: a concise update

Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized proteins on food quality and safety. Carbonylation is regarded as one of the most notable post-translational modifications in proteins and yet, this reaction and its consequences are poorly understood. From...

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Veröffentlicht in:	Amino acids 2022-04, Vol.54 (4), p.559-573
Hauptverfasser:	Estévez, Mario, Díaz-Velasco, Silvia, Martínez, Remigio
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Antioxidants Biochemical Engineering Biochemistry Biomedical and Life Sciences Biomolecules Carbonyl compounds Carbonyls Carboxylic acids Digestibility Food processing Food quality Immune system In vivo methods and tests Life Sciences Lipids Maillard reaction Molecular modelling Neurobiology Nutrition Oxidation Oxidative stress Post-translation Potential fields Proteins Proteomics Review Review Article Signal transduction
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