Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation

Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation

This study aimed to investigate the effects of several common phenolic compounds on protein oxidation of myofibrillar protein after in vitro metal-catalyzed oxidation. Suspensions of pig myofibrillar proteins containing one of the three phenolic compounds, chlorogenic acid (CA), gallic acid (GA), or...

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Bibliographic Details
Main Authors: Yuqi Wu, Wenhui Wang, Yanan Zhao, Qimeng Sun, Jinfeng Pan, Xiuping Dong, Shengjie Li
Format: Article
Language:English
Published: Tsinghua University Press 2025-11-01
Series:Food Science of Animal Products
Subjects:
myofibrillar protein
phenolic compounds
protein oxidation
α-amino adipic semialdehyde
lysinonorleucine
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2025.9240123
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https://www.sciopen.com/article/10.26599/FSAP.2025.9240123

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