期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 55, 期 13, 页码 5343-5348出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf070252k
关键词
myofibrils; carbonyl; hydrophobicity; electrophoresis; immunoblotting; proteolysis; digestibility
The objective of this study was to investigate the effect of chemical oxidation on myofibrillar protein digestibility. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by a hydroxyl radical generating system. Oxidative modifications of proteins were assessed by the carbonyl content, surface hydrophobicity, electrophoresis, and immunoblotting. Oxidized or nonoxidized myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin). Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and loss of protein digestibility.
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