Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk

In this study, high-density lipoprotein (HDL) from duck egg yolk was subjected to oxidation with a system based on 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH)-derived peroxyl radicals. The effects of peroxyl radicals on the protein carbonyl, free sulfhydryl, secondary/tertiary structure, s...

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Detalles Bibliográficos
Autores principales: Sun, Jing, Zeng, Qi, Yang, Xue, Pi, Jinsong, Ma, Meihu, Du, Jinping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180385/
https://www.ncbi.nlm.nih.gov/pubmed/35681384
http://dx.doi.org/10.3390/foods11111634

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180385/
https://www.ncbi.nlm.nih.gov/pubmed/35681384
http://dx.doi.org/10.3390/foods11111634

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