Oxidation increases myofibrillar protein net charge

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Abstract

In order to study the effect of oxidation on the charges of myofibrillar proteins, extracted myofibrils were incubated with different concentrations of the oxidant NaClO (0, 1, 5, and 10 mM) at 5 ºC overnight. Isoelectric focusing gel showed that the isoelectric point (pI) of oxidized proteins were lower compared to non-oxidized ones. The lower pI values of oxidized proteins indicated that oxidation increased overall net negative charge of proteins
Original languageEnglish
Title of host publicationProceedings of 63rd International Congress of Meat Science and Technology : Nurturing locally, growing globally
EditorsDeclan Troy, Clara McDonnell, Laura Hinds, Joseph Kerry
Number of pages2
PublisherIcoMST
Publication dateAug 2017
Pages834-835
ISBN (Print)978-90-8686-313-6
ISBN (Electronic)978-90-8686-860-5
DOIs
Publication statusPublished - Aug 2017
MoE publication typeA4 Article in conference proceedings
Event63rd International Congress of Meat Science and Technology - Cork, Ireland
Duration: 13 Aug 201718 Aug 2017

Fields of Science

  • 416 Food Science

Cite this

Bao, Y., & Ertbjerg, P. (2017). Oxidation increases myofibrillar protein net charge. In D. Troy, C. McDonnell, L. Hinds, & J. Kerry (Eds.), Proceedings of 63rd International Congress of Meat Science and Technology: Nurturing locally, growing globally (pp. 834-835). IcoMST. https://doi.org/10.3920/978-90-8686-860-5