Photo from archive.org
Abstract Protein oxidation can influence the quality of food during processing and storage. In the present study, the sensitivity of ovalbumin (OVA) to oxidize radicals produced by peroxyl radical-generating system… Click to show full abstract
Abstract Protein oxidation can influence the quality of food during processing and storage. In the present study, the sensitivity of ovalbumin (OVA) to oxidize radicals produced by peroxyl radical-generating system was investigated. Meanwhile, both structural and gel properties of OVA were evaluated. With increasing AAPH concentrations, the protein carbonyl content increased (P
Keywords:
peroxide structure;
lipid peroxide;
effects lipid;
structure gel;
gel properties;
gel
Journal Title: Process Biochemistry
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Process Biochemistry
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!