Oxidation increases myofibrillar protein net charge

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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

Title: Oxidation increases myofibrillar protein net charge
Author: Bao, Yulong; Ertbjerg, Per
Other contributor: Troy, Declan
McDonnell, Clara
Hinds, Laura
Kerry, Joseph
Contributor organization: Department of Food and Nutrition
Meat Science and Technology
Food Sciences
Publisher: IcoMST
Date: 2017-08
Language: eng
Number of pages: 2
Belongs to series: Proceedings of 63rd International Congress of Meat Science and Technology
ISBN: 978-90-8686-313-6
978-90-8686-860-5
DOI: https://doi.org/10.3920/978-90-8686-860-5
URI: http://hdl.handle.net/10138/232702
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
Subject: 416 Food Science
Peer reviewed: Yes
Usage restriction: openAccess
Self-archived version: publishedVersion


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