Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin

To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol.L-1), we achieved different oxidation levels of myosin and investigated th...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Yingying Cao, Huaiyu Li, Fubing Wang
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2024-12-01
Subjects:	sds-page ftir oxidation of proteins functional characteristics structural characteristics
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0005_effects-of-hydroxyl-radical-oxidation-on-the-structural-and-functional-properties-of-mutton-myosin.php