Oxidation increases myofibrillar protein net charge

Yulong Bao; Per Ertbjerg

doi:10.3920/978-90-8686-860-5

Oxidation increases myofibrillar protein net charge

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Scientific › peer-review

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 language	English
Title of host publication	Proceedings of 63rd International Congress of Meat Science and Technology : Nurturing locally, growing globally
Editors	Declan Troy, Clara McDonnell, Laura Hinds, Joseph Kerry
Number of pages	2
Publisher	IcoMST
Publication date	Aug 2017
Pages	834-835
ISBN (Print)	978-90-8686-313-6
ISBN (Electronic)	978-90-8686-860-5
DOIs	https://doi.org/10.3920/978-90-8686-860-5
Publication status	Published - Aug 2017
MoE publication type	A4 Article in conference proceedings
Event	63rd International Congress of Meat Science and Technology - Cork, Ireland Duration: 13 Aug 2017 → 18 Aug 2017

Fields of Science

416 Food Science

Access to Document

10.3920/978-90-8686-860-5

146R1Final published version, 183 KB

Cite this

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title = "Oxidation increases myofibrillar protein net charge",

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",

keywords = "416 Food Science",

author = "Yulong Bao and Per Ertbjerg",

year = "2017",

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editor = "Declan Troy and McDonnell, {Clara } and Laura Hinds and Joseph Kerry",

booktitle = "Proceedings of 63rd International Congress of Meat Science and Technology",

publisher = "IcoMST",

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note = "63rd International Congress of Meat Science and Technology ; Conference date: 13-08-2017 Through 18-08-2017",

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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. IcoMST, pp. 834-835, 63rd International Congress of Meat Science and Technology, Cork, Ireland, 13/08/2017. https://doi.org/10.3920/978-90-8686-860-5

Oxidation increases myofibrillar protein net charge. / Bao, Yulong; Ertbjerg, Per.

Proceedings of 63rd International Congress of Meat Science and Technology: Nurturing locally, growing globally. ed. / Declan Troy; Clara McDonnell; Laura Hinds; Joseph Kerry. IcoMST, 2017. p. 834-835.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Scientific › peer-review

TY - GEN

T1 - Oxidation increases myofibrillar protein net charge

AU - Bao, Yulong

AU - Ertbjerg, Per

PY - 2017/8

Y1 - 2017/8

N2 - 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

AB - 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

KW - 416 Food Science

UR - http://icomst-proceedings.helsinki.fi/index.php

U2 - 10.3920/978-90-8686-860-5

DO - 10.3920/978-90-8686-860-5

M3 - Conference contribution

SN - 978-90-8686-313-6

SP - 834

EP - 835

BT - Proceedings of 63rd International Congress of Meat Science and Technology

A2 - Troy, Declan

A2 - McDonnell, Clara

A2 - Hinds, Laura

A2 - Kerry, Joseph

PB - IcoMST

T2 - 63rd International Congress of Meat Science and Technology

Y2 - 13 August 2017 through 18 August 2017

ER -

Oxidation increases myofibrillar protein net charge

Abstract

Fields of Science

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