Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles.
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DOI: 10.1016/j.foodchem.2019.125956
Abstract: Crude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to… read more here.
Keywords: beef; pork; plpc; crude enzymes ... See more keywords