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Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation

This research explored the effects of oxidative modification caused by different malondialdehyde (MDA) concentrations on rabbit meat myofibrillar protein (MP) structural characteristics and the interactions between MDA and MP. The fluorescence intensity of MDA–MP adducts, and surface hydrophobicity...

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Detalles Bibliográficos
Autores principales:	Chen, Xiaosi, He, Zhifei, Wang, Zefu, Li, Hongjun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216931/ https://www.ncbi.nlm.nih.gov/pubmed/37238862 http://dx.doi.org/10.3390/foods12102044

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