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Your search keyword '"Jingjing DIAO"' showing total 2 results
Start Over Author "Jingjing DIAO" Journal meat science
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2. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

Author

Hongsheng Chen, Yuanyuan Li, Jingjing Diao, Qian Chen, and Baohua Kong

Subjects
China, Meat, Protein Conformation, Protein Carbonylation, Radical, Syzygium, Sus scrofa, Muscle Proteins, Flowers, Protein aggregation, Antioxidants, chemistry.chemical_compound, 0404 agricultural biotechnology, Protein structure, Animals, Transition Temperature, Denaturation (biochemistry), Thermal stability, Solubility, Chromatography, Calorimetry, Differential Scanning, Chemistry, Hydroxyl Radical, Plant Extracts, Protein Stability, Viscosity, 04 agricultural and veterinary sciences, 040401 food science, Food Preservatives, Hydroxyl radical, Dietary Proteins, Rheology, Gels, Oxidation-Reduction, Food Science, Nuclear chemistry
Abstract

Oxidation is a major cause of protein quality deterioration during the storage and processing of food. This study investigated the effects of clove extract (CE) on structural and rheological changes in porcine longissimus myofibrillar proteins (MP) and the effects of oxidizing radicals produced by a Fenton reaction system (FRS). Increased oxidation time was accompanied by increased carbonyl content, reduced Ca-ATPase activity, decreased enthalpy of denaturation, decreased thermal transition temperatures (P

Published
2015

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