Oxidation increases myofibrillar protein net charge

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Sammanfattning

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
Originalspråkengelska
Titel på gästpublikationProceedings of 63rd International Congress of Meat Science and Technology : Nurturing locally, growing globally
RedaktörerDeclan Troy, Clara McDonnell, Laura Hinds, Joseph Kerry
Antal sidor2
FörlagIcoMST
Utgivningsdatumaug 2017
Sidor834-835
ISBN (tryckt)978-90-8686-313-6
ISBN (elektroniskt)978-90-8686-860-5
DOI
StatusPublicerad - aug 2017
MoE-publikationstypA4 Artikel i en konferenspublikation
Evenemang63rd International Congress of Meat Science and Technology - Cork, Irland
Varaktighet: 13 aug 201718 aug 2017

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

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