Protein oxidation in muscle foods: a review
Webbfoods, meat quality, muscle protein, muscles, nutritive value, oxidation, pathogenesis, phenolic compounds, proteins, scientists Abstract: Protein oxidation in living tissues is … Webb19 sep. 2024 · The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities.
Protein oxidation in muscle foods: a review
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Webb1 dec. 2010 · The impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. Some other recent studies have shed light on the … Webb6 apr. 2024 · In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified …
WebbProtein oxidation has been shown to affect quality of muscle foods in a number of ways [3]. Specifically, studies have shown that protein oxidation has detrimental ef- fects on … WebbTherefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence …
WebbA review of published reports on the mechanism of protein oxidation is presented. The oxidative modifications of amino acid residues and changes in the polypeptide backbone, which lead to alterations in the physicochemical properties of proteins, are discussed with emphasis on changes in structural attributes of proteins and solubility. Webb1 jan. 1990 · Abstract. Lipid oxidation is a major cause of deterioration of the quality of stored meat and meat products. This review deals with the mechanism and the methods …
WebbIn addition, the occurrence of protein oxidation, the impact on 35 eating quality and nutrition, and controlling methods are also briefly reviewed. This 36 review will shed light on the complicated mechanism of protein oxidation in frozen 37 muscle foods. 38 Keywords: Protein oxidation, protein denaturation, ice-water interface, freezing
Webb28 dec. 2024 · This paper is devoted to review the most relevant findings on the occurrence and consequences of Pox in muscle foods and the efficiency of different anti … philgeps old websiteWebbThe present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influenceprotein oxidation, and … philgeps omnibusWebb19 maj 2016 · Well, the answer is actually pretty simple: While PROTOX has been for decades disregarded as a major cause of food deterioration, it does play a major role in foods from nutritional, sensory and technological points of view. philgeps oncollWebb25 sep. 2024 · Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality … philgeps omnibus sworn statementWebbMuscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. … philgeps office suppliesWebb3 maj 2016 · Little attention has been paid to the role of dietary fat on protein oxidation as opposed to lipid oxidation in ruminant meat. In addition, there is dearth of information on the response of myoglobin and myofibrillar proteins to dietary lipids in ruminant. philgeps official websiteWebbProtein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades. philgeps online