- Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle
[作者:LIU ZELONG; XIONG YOULANG L; CHEN JIE,期刊:Journal of Agricultural and Food Chemistry, 页码:10697-10704 , 文章类型: Article,,卷期:2010年58-19]
- Pork longissimus muscle was oxidized at 400 by mixed 10 mu M FeCl3/100 mu M ascorbate with 1, 5, 10, 20, 30, 40, or 50 mM H2O2 (pH 6.2). Oxidation with >1 mM H2O2 for 40 min significantly (P < 0.05) enhanced hydration of...
- 3-Deoxygalactosone, a "New" 1,2-Dicarbonyl Compound in Milk Products
[作者:HELLWIG MICHAEL; DEGEN JULIA; HENLE THOMAS,期刊:Journal of Agricultural and Food Chemistry, 页码:10752-10760 , 文章类型: Article,,卷期:2010年58-19]
- 1,2-Dicarbonyl compounds are formed in food during Maillard and caramelization reactions. 3-Deoxyo-threo-hexos-2-ulose (3-deoxygalactosone, 3-DGal) and galactosone, two 1,2-dicarbonyl compounds originating from the degra...
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