Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site

Lipid oxidation and protein oxidation occur side by side in meat. Here, the effect of malondialdehyde (MDA), the major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP) was studied. MP samples were incubated with 0, 0.1, 0.3, 0.5, and 0.7 mM MDA at 4 °C for 12 h and...

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Detalles Bibliográficos
Autores principales: Yin, Yantao, Zhou, Lei, Cai, Jiaming, Feng, Fan, Xing, Lujuan, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330876/
https://www.ncbi.nlm.nih.gov/pubmed/35892761
http://dx.doi.org/10.3390/foods11152176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330876/
https://www.ncbi.nlm.nih.gov/pubmed/35892761
http://dx.doi.org/10.3390/foods11152176

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