ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The reaction products of myoglobin and simple phenolic compounds, with different configurations of hydroxyl groups, and p-quinone were characterized in terms of selected properties (electrophoretic, chromatographic and mass spectrometric) and by in vitro digestion. The o-, and p-hydroxyphenols, p-quinone and gallic acid showed high reactivity leading to structural changes in myoglobin. In comparison, ferulic acid and m-hydroxyphenol reacted to only a small extent, especially affecting tryptophan fluorescence of myoglobin. The enzymatic digestion (tryptic, a-chymotryptic, peptic and pancreatic), on the basis of in vitro experiments with derivatized myoglobin, was adversely influenced.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb15580.x
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