Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation

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Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation

This study aimed to investigate the effects of several common phenolic compounds on protein oxidation of myofibrillar protein after in vitro metal-catalyzed oxidation. Suspensions of pig myofibrillar proteins containing one of the three phenolic compounds, chlorogenic acid (CA), gallic acid (GA), or...

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Bibliographic Details
Main Authors:	Yuqi Wu, Wenhui Wang, Yanan Zhao, Qimeng Sun, Jinfeng Pan, Xiuping Dong, Shengjie Li
Format:	Article
Language:	English
Published:	Tsinghua University Press 2025-11-01
Series:	Food Science of Animal Products
Subjects:	myofibrillar protein phenolic compounds protein oxidation α-amino adipic semialdehyde lysinonorleucine
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2025.9240123
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