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ABSTRACT: The objective of the study was to examine how oxidatively induced protein cross‐linking would influence the gelation properties of myofibrillar protein (MP) under meat processing conditions. MP suspensions in 0.6 M NaCl at pH 6 were treated with an iron‐catalyzed oxidizing system (IOS: 10 μM FeCl3, 0.1 mM ascorbic acid, 0.05 to 5 mM H2O2) or a H2O2‐activated metmyoglobin oxidizing system...
The thermal denaturation process of myosin in oxidized chicken myofibrils was investigated. Exposures of myofibrils to hydroxyl radical-generation systems (HRGS) resulted in an enhanced susceptibility of myosin to thermal inactivation of Ca-ATPase and a loss of salt solubility. The chymotryptic production of subfragment-1 (S-1) from myosin in oxidized myofibrils decreased more rapidly than that in...
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